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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut off a 1 pound (grapefruit sized) piece of refrigerated dough without dusting the surface with flour. Wet hands will help prevent sticking. Using your wet hands, shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. With your wet fingers, flatten the ball into an elongated oval about 1 inch thick. Don't make it thinner than 1 inch or it will puff like pita bread. | 2. Turn on oven to 450 degrees F with a baking stone on the middle rack. Place an empty broiler tray on any other shelf that will not interfere with the bread. | 3. Place the loaf on a white flour-covered pizza peel and allow to rest for 20 minutes. Dust the top of the loaf with flour but do not slash with a knife. | 4. Slide the loaf directly onto the hot stone. You may need the assistance of a steel dough scraper or spatula. Pour 1 cup of hot tap water onto the broiler tray and quickly close the oven door. | 5. Bake for about 20 minutes or until deeply brown. Allow to cool on a rack before cutting or eating. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artisan boule	1	lb	refrigerated	403.4676	0.0	89.7602	2.2667
white flour				-	-	-	-

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