- 1 2lb bag good AP flour
- 1 active dry yeast packet
- 25 grams salt
- 600 grams water (just over 2 cups)
Mix the salt, yeast, water and about 3/4 of the flour with the paddle attachment (on your stand mixer, or you can try it by hand which I've never done) for about a minute until it is all mixed, it should be pretty loose.
Let it sit, covered, for about 20 minutes.
Knead it on low for 5-7 minutes, until it starts to even out in texture, then start adding the rest of the flour until the dough starts to pull away from the bowl. It should still be pretty wet though. Knead for another 5-7 minutes on med-low, let it rest again for 20 minutes, then remove it to a floured bench, work it with your hands, shape it, and cut it into 4-5 even sized balls.