Catalonian Crust
- 1/4 cup warm water (100u0b0 to 110u0b0)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 4 cups all-purpose flour, divided (about 18 ounces)
- 3/4 cup water
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- Cooking spray
- Combine 1/4 cup warm water and yeast in the bowl of a stand mixer, stirring until yeast dissolves. Let stand 5 minutes. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour to yeast mixture, stirring until combined. Cover; let stand 30 minutes.
- Lightly spoon remaining 3 3/4 cups flour into dry measuring cups; level with a knife. Gradually add 3 3/4 cups flour, 3/4 cup water, oil, and salt to yeast mixture, beating with mixer at low speed 10 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Divide dough in half; shape each portion into a ball. Place dough balls on a lightly floured baking sheet. Cover; chill dough for 30 minutes.
warm water, yeast, allpurpose flour, water, olive oil, salt, cooking spray
Taken from www.myrecipes.com/recipe/catalonian-crust (may not work)