There are several recipes for this floating around on Pinterest and it is soooo easy! The only downside is you have to make sure you plan ahead because the dough needs to rise overnight. There are only five ingredients that you need.
Warm water, bread flour, salt, cornmeal, and yeast (by the way, I know you are all super jealous of my hip 1960s wallpaper).
First mix the water, flour, salt and yeast together in a large bowl.
Then cover it with plastic wrap and let it sit overnight. In the morning it will have risen some and have some holes in it. You can let it sit in the bowl up to 20 hours after mixing the ingredients.
About two hours before you bake it you will take it out of the bowl (be sure your hands are wet so that the dough doesn’t stick) and form it into a round shape on a dish towel.
Cover the bread and let rise for two hours.
After two hours, preheat your oven to 450 degrees. The original recipe I got called for a dutch oven, but I don’t have one, so I used a round Corningware casserole dish and it has worked great for me. Put your dish in the oven while it preheats so it gets very hot. When the oven has preheated, take the dish out of the oven and sprinkle corn meal on the bottom of the dish. Then put the dough in the dish (I just lift the towel up and let the dough roll off and plop into the dish).
Bake for 25-30 minutes with the lid on, then remove the lid and bake for 10-15 minutes more. My oven is very finicky, so I usually aim for the shorter times then add more as needed.
3 cups bread flour
1/4 tsp quick rise yeast
1 1/2 tsp salt
1 1/2 cups warm water
Cornmeal to sprinkle
- Combine flour, yeast, salt and water in a bowl and let sit up to 20 hours.
- Form dough into a ball shape on a dish towel using wet hands, let rise for 2 hours.
- Preheat oven to 450 degrees, and place dish in the oven while preheating.
- Once dish is very hot, sprinkle cornmeal on the bottom of the dish, and place dough in the dish.
- Bake for 25-30 minutes covered, then remove cover and bake for an additional 10-15 minutes.