Makes enough dough for at least eight 1/2 pound pizzas or flat-breads (about 12 inches across). The recipe is easily doubled or halved.
1 1/2 cups lukewarm water
1 tbsp granulated yeast
1 tbsp Kosher salt.
6 large eggs, lightly beaten
6 1/2 cups unbleached, all-purpose flour
1 cup (2 sticks) unsalted butter, melted and slightly cooled
- Mixing and storing the dough: Mix the yeast, salt, and eggs with the water in a 5 quart bowl, or a lidded (not airtight) food container.
- Mix in the flour and butter without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
- Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
- The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours or until firm. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
- On pizza or flatbread day, roll out or stretch the dough into a thin round and finish with your favorite toppings, using many of the recipes in this book.
France [ print this recipe for Savory Brioche ]