JACO’S BAYFRONT BAR & GRILLE
997 S. Palafox
432-5226
Tricia Horton
Starter:
5 oz. (by weight) all-purpose flour, sifted
1/3 cup hot water
1/3 cup cold yeast
½ tsp. instant yeast
Combine sifted flour, water, yeast in a large bowl. Stir with wooden spoon until uniform mass (no dry flour remains – be careful not to overmix.)
Dough:
25 oz. (by weight) all-purpose flour (sifted)
10 oz. hot water
10 oz. cold water
2 tsp. yeast
1 Tbsp. kosher salt
¼ cup dried herbs
½ cup parmesan cheese, grated
Topping:
2 oz. extra virgin olive oil
2 oz. parmesan cheese grated
1 tsp. red pepper flakes
Let rise at room temperature for 15 minutes. Sprinkle 1 Tbsp. salt and stir until incorporated. Let rise for 30 minutes. Fold dough and let rise for 30 minutes. Repeat last 2 steps. Coat large sheet pan with olive oil and 1 Tbsp. salt. Transfr dough to a large sheet pan. Let dough set and form to pan for 20 minutes. Sprinkle top with remaining oil, parmesan cheese, and red pepper flakes. Pop with form any bubbles that form. Bake in 450 degree oven for 7 minutes; turn and bake another 7 minutes.
