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- 1 package 2 ½ tsp Active Dry yeast
- Italian style flour 6 cups
- or pastry flour 1 ½ cups
- and all purpose flour 4 ½
- Salt 1½ Tbs.
- In the bowl of a heavy duty mixer fitted with a wire whip, add the yeast and the lukewarm water and mix on slow speed until the yeast dissolves, about 5 minutes. Add the salt and 1 cup Italian style flour or 1 cup pastry flour. Mix on slow speed until combined the increase speed to high and beat until smooth about 4 minutes.
- Remove the wire whip and fit the mixer with a dough hook. Add the remaining flour, 2 cups at a time and mix until the dough is smooth and leaves the sides of the bowl to minutes.
- 3.Remove the dough from the mixer and transfer it to a lightly floured surface. Knead the dough lightly, folding it in towards the center to form a plump round pillow of dough. Lightly coat a large bowl with olive oil and transfer the dough to the bowl. Cover the bowl the plastic wrap or a damp cloth and let the dough rise in a warm draft free place for minutes.
- Divide the dough into 6 equal pieces. Fold the sides of 1 piece in towards the centre. Pick up the dough with folded side on top and clutch it between your clasped hands. Gently open and close your hands, using your thumbs to hold onto the ball. When you bring your palms together, unclasp and re-clasp your fingers while turning the ball. Each time you open your hands, you will lightly stretch the dough. Repeat this this motion three or four times to form a smooth ball about the size of a softball. Repeat to make 6 balls.
- Transfer the balls to a baking sheet, press t flatten them slightly and cover with a damp towel; let rise for 45 minutes or until doubled in volume. Cover the baking sheet with plastic wrap or a damp towel and use at once or refrigerate overnight or for up to 2 days.