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  1. 9 oz ice cold water
  2. 415 g bread flour
  3. 2 tablespoons malt syrup
  4. 4 teaspoons vital wheat gluten
  5. 2 teaspoons yeast
  6. 2 teaspoons kosher salt
  7. 1/4 cup sugar
  8. 1 tablespoon baking soda
  9. 1/4 cup cornmeal for coating pan


  1. Mix dry ingredients (flour, gluten, yeast)

  2. Mix malt syrup into 9 oz water and add to dry ingredients

  3. Let sit 10 min room temperature, covered for autolyse

  4. Add salt and mix again, turn out and knead dough

  5. Weigh out and tightly form 3.5 oz balls, rest for 15 minutes covered

  6. Push down and roll flat into 5″ circle, roll up tightly, twist and connect over hand

  7. Place on cornmeal lined pan, let sit covered at room temperature 1-2hrs before placing in a refrigerate to rise overnight

  8. Preheat oven to 450F and boil water with sugar and baking soda. Boil 20 seconds per side.

  9. Place on wire rack and bake 20-25 minutes with 1 cup of boiling water on metal sheet pan, flip half-way through baking.

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