In a large bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and mix just until the dough forms into a soft ball. On a lightly floured surface, knead the dough with your hands for 5 minutes, just until smooth.
Shape the dough into a ball and place in a clean, lightly oiled bowl. Cover with plastic wrap and let rest in a warm, humid spot for 3 hours or until doubled in volume.
On a lightly floured work surface, cut the dough into 4 equal pieces. Shape each piece into a ball and place in a large airtight container or on a lightly floured baking sheet. Cover with plastic wrap (see note). Let rest for 1 hour or until doubled in volume.
Note from Ricardo
You can refrigerate the dough at this point for up to 48 hours. Let sit out at room temperature for 1 hour before rolling out. You can also freeze the dough at this point. Once frozen, cover each ball of dough in plastic wrap and transfer to an airtight container. When ready to use, thaw out in the refrigerator. Once thawed, let sit in a warm, humid spot for 1 hour.
RICARDO Beechwood Spoon
11.99 $
This versatile RICARDO beechwood spoon makes sure you will never scratch the surface of your pots and also preserves the taste of food. We like the ergonomic handle and wide, deep head designed to mix and serve generous portions of sauce or food.
Shop now
