- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups room temperature water
- In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It's going to look scrappy and weird and you're going to question where or not it will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal.
Prepare for Baking
- After resting, the dough should be big, puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (NO NEED TO KNEAD.) Gently scrape it into a ball with flour on the outside. Set the dough on a piece of parchment.
- Add a 1/4 cup of water to the Dutch oven. Lift the dough and parchment together into the pan. Turn the Memphis grill on to 450 degrees--no need to preheat. Bake, covered, for 30 minutes. Remove the cover and bake another 30 minutes to get the exterior golden brown and crispy. Enjoy!
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