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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MIXING INSTRUCTIONS: | 2. Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container. | 3. Add oil and honey. | 4. Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook. | 5. Note:: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour. | 6. Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. | 7. The dough can be used immediately after rising, however it is easier to handle when cold. | 8. Refrigerate in a lidded (not airtight) container and use over the next 7 days. | 9. BAKING INSTRUCTIONS: | 10. Dust the surface of the refrigerated dough with flour and cut off a grapefruit size piece (1 lb.). | 11. Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go. | 12. Flatten the top slightly and allow to rest on a cornmeal-covered pizza peel for 40 minutes. | 13. Twenty minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack. | 14. Place a cast iron skillet or empty broiler tray on the bottom rack. | 15. Sprinkle loaf liberally with cornmeal and slash the top using a serrated bread knife. | 16. Slide loaf directly onto the hot stone. | 17. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. | 18. Bake for about 30 minutes or until top of crust is dark brown and firm. Smaller or larger loaves will require adjustments in baking time. | 19. Remove from oven and cool on wire rack. | 20. Allow to cool before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
yeast	1 1/2	1/2		16.65	1.8378	2.1492	0.081
salt	1 1/2	1/2		-	-	-	-
honey	1/4	cup		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cornmeal	1 1/2	1/2	stone-ground	662.46	140.7087	14.8596	6.5697
purpose flour	5	cups	unbleached	-	-	-	-
cornmeal				662.46	140.7087	14.8596	6.5697

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.