Weir Dough for Pizza
www.120050.www.cookingcplass.joanneweir.com
Let homemade yeast activate and transform into a soft, moist sponge dough that doubles in size over 2 hours. Perfect as the base for artisan breads.
Ingredients
- 1/4 cup plus 2 tablespoons lukewarm water (110ºF)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/2 cup lukewarm water (110ºF)
- 1/2 teaspoon salt
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