Roll dough into 1/8” thick, 12-13” circle. When ready to bake, place the unwrapped, still chilled disk, on a flour-covered surface.Refrigerate at least 30 minutes, or up to a few days until ready to use. Then flatten the ball until it forms a disk and inch or inch and a half thick. Pour the dough onto a sheet of plastic wrap, and pull the wrap around the dough to form a ball.(This is how long I pulsed, it was delicious!). If you keep pulsing and it appears sticky, it will still be good. This happens at just the moment before the dough starts to look sticky. Slowly stream in the water and pulse until the dough, adding enough cold water until the dough just begins to hold together when you pinch it.
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