Mixing Instructions:.
Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
Note: If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
Cover (not airthight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after rising, however it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 14 days.
Baking Instructions.
Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.).
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.
Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
Place a cast iron skillet or empty broiler tray on the bottom rack.
Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
Slide loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
Remove from oven and cool on wire rack.
Allow to cool before slicing.
