5 cups ap flour
2 cups warm water
1 envelope yeast
2 to 3 teaspoons salt
yeast and water, slurry.
add flour and salt, develop either by hand or with mixer.
let double, knock back and double again.
form into several balls of dough and roll VERY Thin, top and bake fast in hot oven, 500 degrees f.
I also use this dough for free form french loaves too (2 envelopes yeast).
