US Measurements
3 cups flour (get the most generic looking bag possible, bonus points for bread flour)
1 cup water full to the brim
2 tbsp olive oil
1.5 tsp Active Dry Yeast (Instant works too but you will get a different texture)
1 tsp salt
Mix thoroughly, kitchen prep gloves can keep it out from under fingernails. Do not ingest any of the dough, the yeast is a bacteria which can turn the food in your belly into alcohol and cause serious damage. If dough stratifies, you didn’t add enough water. If dough is too sticky, you didn’t add enough flour. Dough should have smooth slightly shiny texture and be stretchable and fold able easily. Cover with wet cloth, I have a lot of cheese cloths at home for this purpose. Knead again in a couple of hours, if the cloth won’t release you need to get it wet again. After a couple hours, put parchment paper on a pan and generously oil, knead and roll dough into final shape on pan, cover again for a short rise while preheating oven. It may at this step be filled with mozzarella, jalapeno, and/or other toppings of choice. Sometimes I precook some vegan blackbean patties and corn to shove inside.
Mix one egg with water in a cup or bowl and beat with a fork or small whisk. You will apply the egg wash before baking and then 3 times while, such as every 10 to 15 minutes.
Bake between 350F for 45min and 425F for 30min, or until it begins to darken to a caramel color on the top. Remove from oven and place another wet cloth over the top for 20 minutes. The egg wash and wet cloth will make a thin soft crust, but are completely optional.
If you bake a couple of loafs on the weekend you can safely package and freeze them and thaw throughout the week or month.
Vegetarian
(Vegan Optional)
(Carnivore Optional)
US Measurements
3 cups flour (get the most generic looking bag possible, bonus points for bread flour)
1 cup water full to the brim
2 tbsp olive oil
1.5 tsp Active Dry Yeast (Instant works too but you will get a different texture)
1 tsp salt
Optional: 2tsp combined weight Garlic Powder, Onion Powder, Rosemary, Sage, Thyme, Parsely
Mix thoroughly, kitchen prep gloves can keep it out from under fingernails. Do not ingest any of the dough, the yeast is a bacteria which can turn the food in your belly into alcohol and cause serious damage. If dough stratifies, you didn’t add enough water. If dough is too sticky, you didn’t add enough flour. Dough should have smooth slightly shiny texture and be stretchable and fold able easily. Cover with wet cloth, I have a lot of cheese cloths at home for this purpose. Knead again in a couple of hours, if the cloth won’t release you need to get it wet again. After a couple hours, put parchment paper on a pan and generously oil, knead and roll dough into final shape on pan, cover again for a short rise while preheating oven. It may at this step be filled with mozzarella, jalapeno, and/or other toppings of choice. Sometimes I precook some vegan blackbean patties and corn to shove inside.
Mix one egg with water in a cup or bowl and beat with a fork or small whisk. You will apply the egg wash before baking and then 3 times while, such as every 10 to 15 minutes.
Bake between 350F for 45min and 425F for 30min, or until it begins to darken to a caramel color on the top. Remove from oven and place another wet cloth over the top for 20 minutes. The egg wash and wet cloth will make a thin soft crust, but are completely optional.
If you bake a couple of loafs on the weekend you can safely package and freeze them and thaw throughout the week or month.