Step-by-step instruction without your screen going to sleep
3g
active dry yeast
180g
warm water (100°F–109°F)
240g
all-purpose flour
5g
salt
1 teaspoon
active dry yeast
3/4 cup
warm water (100°F–109°F)
1 2/3 cups
all-purpose flour
1 1/2 teaspoons
salt
Utensils
Large Bowl
Rubber Spatula
Step 1
In a large bowl, add the yeast and water and let stand until dissolved and foamy, about 5 minutes.
Step 2
Add flour and salt and, with a spatula, mix until a shaggy dough forms.
Step 3
Transfer dough to a clean work surface and knead by hand until a smooth ball forms, about 5 minutes. Dough ball should be slightly tacky and spring back when touched.
Step 4
Transfer dough ball to a clean bowl, cover with a clean kitchen towel, and let sit for 10 minutes.
Step 5
After resting, divide dough into 2 balls 8 ounces each.
In a large bowl, add the yeast and water and let stand until dissolved and foamy, about 5 minutes.
3g
active dry yeast
180g
warm water (100°F–109°F)
240g
all-purpose flour
5g
salt
1 teaspoon
active dry yeast
3/4 cup
warm water (100°F–109°F)
1 2/3 cups
all-purpose flour
1 1/2 teaspoons
salt
Step 2 of 5
Add flour and salt and, with a spatula, mix until a shaggy dough forms.
3g
active dry yeast
180g
warm water (100°F–109°F)
240g
all-purpose flour
5g
salt
1 teaspoon
active dry yeast
3/4 cup
warm water (100°F–109°F)
1 2/3 cups
all-purpose flour
1 1/2 teaspoons
salt
Step 3 of 5
Transfer dough to a clean work surface and knead by hand until a smooth ball forms, about 5 minutes. Dough ball should be slightly tacky and spring back when touched.
3g
active dry yeast
180g
warm water (100°F–109°F)
240g
all-purpose flour
5g
salt
1 teaspoon
active dry yeast
3/4 cup
warm water (100°F–109°F)
1 2/3 cups
all-purpose flour
1 1/2 teaspoons
salt
Step 4 of 5
Transfer dough ball to a clean bowl, cover with a clean kitchen towel, and let sit for 10 minutes.
3g
active dry yeast
180g
warm water (100°F–109°F)
240g
all-purpose flour
5g
salt
1 teaspoon
active dry yeast
3/4 cup
warm water (100°F–109°F)
1 2/3 cups
all-purpose flour
1 1/2 teaspoons
salt
Step 5 of 5
After resting, divide dough into 2 balls 8 ounces each.