Family Secret Recipe Dough Ver 2.0

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“heres another way my family made this dough that the whole rez enjoys from us:)”
2 13" crust

Ingredients Nutrition


  1. Stir biga to deflate. Add warm water, salt, herb mix, and enough flour so that dough pulls away from bowl when stirred. Knead 10 minutes on a floured surface (5 minutes in a machine) until smooth.
  2. Place dough in lightly floured bowl and dust dough with flour. Cover with plastic wrap. Let rise until doubled (about 1 to 2 hours) in a warm place. Cut risen dough in half. Gently shape each piece into a ball and dust with flour. Cover with plastic and let rest for 30 minutes.
  3. Place a ball of dough on floured surface and gently shape by flattening and stretching into a round. Don't overwork or it will lose its rise. Lay stretched-out dough on a floured peel and gently poke with fingers to dimple the dough surface. Drizzle with extra-virgin olive oil and sprinkle with coarse salt. Bake in preheated 450° F oven directly on the pizza stone for 15-20 minutes or until golden brown. (Take a peek at 5 minutes and pop/deflate any bubbles that may have formed.) Remove and place on a wire rack.
  4. Cut in wedges and serve warm or at room temperature with dipping plates of extra-virgin olive oil (3 Tbsp.) and balsamic vinegar (1 tsp.).

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