Piadine Dough

total time:: 1.5 hr

Perhaps you think that making dough is a bother. But once you work with this dough, you will want to do it again. It is one of those textures that begs to be touched, caressed.

ingredients

1 envelope active dry yeast
1/2 cup lukewarm water
About 4 cups all-purpose flour
1 cup cool water
2 tablespoons extra virgin olive oil
2 teaspoons Gray Salt

directions

1
Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting “cracks,” showing the yeast is alive and well, about 20 minutes.
2
Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook.
3
Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour.
4
Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator.
5
When ready, continue with chosen recipe.