Step-by-step instruction without your screen going to sleep
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Utensils
Stand Mixer
Large Bowl
Step 1
In a stand mixer fitted with the dough hook attachment, combine the water, sugar, and yeast, and let sit for 5 to 10 minutes or until the mixture begins to bubble on top.
Step 2
Add half the flour, salt, then the remaining flour. On low speed, combine the mixture until the flour is incorporated, about 2 to 5 minutes. Increase speed to medium and knead mixture until a smooth ball is formed, about 5 to 10 minutes.
Step 3
Grease a large bowl with oil. Add the dough, cover the bowl with plastic wrap, and let sit in a warm place until doubled in size, about 1 hour.
Step 4
When the dough has risen, punch down and lightly knead back into a ball, cover, and let rest for 1 hour. After the second rest, transfer dough to a lightly floured work surface. Divide dough in half and shape each piece into an oval, tucking the ends underneath. Make 3 scores on the top of the loaves.
Step 5
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
Step 6
Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 500F, and set time to 10 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 300F and time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
Step 7
When unit is preheated and ADD FOOD and PRS STRT displays, open door, slide a floured pizza peel under one of the loaves and transfer to the hot stone. Repeat with the second loaf. Close door and select START/STOP to begin cooking.
Step 8
When cooking is complete, open door and remove bread with peel. Let cool completely before slicing.
In a stand mixer fitted with the dough hook attachment, combine the water, sugar, and yeast, and let sit for 5 to 10 minutes or until the mixture begins to bubble on top.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 2 of 8
Add half the flour, salt, then the remaining flour. On low speed, combine the mixture until the flour is incorporated, about 2 to 5 minutes. Increase speed to medium and knead mixture until a smooth ball is formed, about 5 to 10 minutes.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 3 of 8
Grease a large bowl with oil. Add the dough, cover the bowl with plastic wrap, and let sit in a warm place until doubled in size, about 1 hour.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 4 of 8
When the dough has risen, punch down and lightly knead back into a ball, cover, and let rest for 1 hour. After the second rest, transfer dough to a lightly floured work surface. Divide dough in half and shape each piece into an oval, tucking the ends underneath. Make 3 scores on the top of the loaves.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 5 of 8
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 6 of 8
Turn the left-hand dial to select SPECIALTY ROAST, set STAGE 1 temperature to 500F, and set time to 10 minutes. Push the right-hand dial to set STAGE 2, then set temperature to 300F and time to 30 minutes. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 7 of 8
When unit is preheated and ADD FOOD and PRS STRT displays, open door, slide a floured pizza peel under one of the loaves and transfer to the hot stone. Repeat with the second loaf. Close door and select START/STOP to begin cooking.
710g
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
720g
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
3 cups
warm water
1 tablespoon
granulated sugar
2 1/4 teaspoon
active dry yeast
6 cups
all-purpose flour
3 teaspoons
kosher salt
1 tablespoon
olive oil
Step 8 of 8
When cooking is complete, open door and remove bread with peel. Let cool completely before slicing.
