Monday, April 19th, 2010
Prep Time: 30 mins
Rise Time: first, 2 hours; second, 1 hour
Baking Time: 30 mins per baking sheet
1 cup warm water (105Â° -115Â°F)
2 Tbsp active dry yeast
1 Tsp sugar
For the Dough:
5 lbs unbleached organic all-purpose flour (King Arthur)
2 Tbsp salt
5 1/2 cups warm water
1/4 cup extra virgin olive oil
For the Work Surface and Baking Sheets:
Extra flour for kneading
1/2 cup yellow cornmeal
1 Tbsp extra virgin olive oil
Proof yeast for 5 minutes.
Combine dough ingredients.
Divide dough in half and knead for 15 minutes.
Rise in a bag in the oven with the oven light on for 1 1/2 to 2 hours.
Remove and punch down dough.
Second rise: One hour on baking sheets covered with cornmeal. Divide into 6 wheels. Top with sliced red onions, sea salt, dried oregano and basil.
Preheat oven to 400F.
Cook wheels for 30 minutes.
Baptize first wheel that exits the oven. Rest the wheel for 2 minutes then slice it horizontally. on each exposed half sprinkle with sea salt, cracked black pepper and grated Romano cheese. Put the pieces of bread back together and wait a few minutes before slicing.