Pizza di Monopoli

Gradually add yeast to water while stirring, and set aside for 10 min. until a thin layer of foam forms on top.

Thoroughly mix salt and flour in a medium-size mixing bowl.

Gradually add yeast-water mixture to flour-salt mixture while stirring with a common kitchen knife (aka butter knife).

Continue mixing for about one min. until all of the liquid is absorbed.

Continue mixing by hand until a sticky ball is formed while scraping the bowl.

Stretch, knead and fold the ball onto itself for about 5 mins until the wet and dry ingredients are fully integrated.

Place ball in lightly oiled bowl, cover and keep barely warm for 90 – 120 mins until dough approximately doubles in volume.

Carefully remove dough from bowl (use the butter knife to separate the sticky edges from the bowl).

Stretch, knead and fold the ball onto itself for about 5 mins using bench flour to form a smooth ball. Place back in bowl for second rise (90 – 120 mins).

Conventional Oven: place stone on the middle rack of oven; set temp to maximum (550 degrees is typical for many ovens); then preheat for 60 minutes.

Pizza Oven: pre-heat for 20 – 60 mins until temperature reaches approx. 700 degrees (pizza ovens vary, so trial and error may be necessary).

Sprinkle a thin layer of bench flour on a pizza peel and place dough on top of flour.

Gently spread dough with hands in all directions until it reaches approx 16” diameter and a raised edge is formed.

Tip: if dough sticks to peel, sprinkle a little bench flour or semolina flour on one side, and work it under the dough with a 3-foot piece of string.

Conventional Oven: bake 5 – 9 minutes (check at 5 mins) until bottom and edges are browned.

Pizza Oven: bake for about four mins.

Remove from oven and cut with pizza wheel.