Crispy South Shore Bar Pies Dough
Crispy South Shore Bar Pies Dough
Ingredients
For the Dough
- 3 3/4 cups all-purpose flour
- 1 cup water, plus 2 tablespoons
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons olive oil
- as needed olive oil, for containers
Instructions
- 1
In a large mixing container, combine the water, fine sea salt, granulated sugar, and 2 teaspoons of olive oil. Stir well until the salt and sugar are dissolved.
⏱️ 2 min
- 2
Add the all-purpose flour and instant dry yeast to the wet ingredients. Using a sturdy spoon or spatula, stir vigorously until all the dry bits are incorporated and a shaggy dough forms. Do not worry about achieving a smooth consistency at this stage.
⏱️ 3 min
- 3
Transfer the shaggy dough to a lightly floured clean work surface. Knead the dough lightly by hand for 3 to 5 minutes, just until it comes together and feels slightly smoother. Heavy kneading is not required, as time will develop the gluten.
⏱️ 5 min
- 4
Divide the dough into 4 equal portions. Each portion should weigh approximately 185 grams (about 6 1/2 ounces). A kitchen scale is recommended for accuracy.
⏱️ 2 min
- 5
Shape each dough portion into a tight, round ball. Lightly oil four separate airtight containers or bowls. Place one dough ball into each container.
⏱️ 3 min
- 6
Cover the containers tightly and refrigerate the dough for 24 hours. This slow, cold fermentation will develop flavor and texture for your crispy bar pies.
Kitchen Tools
Nutrition Facts (per serving)
Crispy South Shore Bar Pies Dough
Ingredients
For the Dough
- 3 3/4 cups all-purpose flour
- 1 cup water, plus 2 tablespoons
- 1 teaspoon instant dry yeast
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons granulated sugar
- 2 teaspoons olive oil
- as needed olive oil, for containers
Instructions
- 1
In a large mixing container, combine the water, fine sea salt, granulated sugar, and 2 teaspoons of olive oil. Stir well until the salt and sugar are dissolved.
⏱️ 2 min - 2
Add the all-purpose flour and instant dry yeast to the wet ingredients. Using a sturdy spoon or spatula, stir vigorously until all the dry bits are incorporated and a shaggy dough forms. Do not worry about achieving a smooth consistency at this stage.
⏱️ 3 min - 3
Transfer the shaggy dough to a lightly floured clean work surface. Knead the dough lightly by hand for 3 to 5 minutes, just until it comes together and feels slightly smoother. Heavy kneading is not required, as time will develop the gluten.
⏱️ 5 min - 4
Divide the dough into 4 equal portions. Each portion should weigh approximately 185 grams (about 6 1/2 ounces). A kitchen scale is recommended for accuracy.
⏱️ 2 min - 5
Shape each dough portion into a tight, round ball. Lightly oil four separate airtight containers or bowls. Place one dough ball into each container.
⏱️ 3 min - 6
Cover the containers tightly and refrigerate the dough for 24 hours. This slow, cold fermentation will develop flavor and texture for your crispy bar pies.