Step by step

Method

5 steps

1. 1

   Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed, until fluffy. Scrape down the sides of the bowl and add the green onions, sugar and salt and paddle briefly to incorporate. Adjust to taste.

2. 2

   Scoop the cream cheese mixture onto a parchment-lined cookie sheet in 8 even lumps and freeze until completely frozen, 1 to 3 hours.

3. 3

   To make the dough, stir together the flour, salt and yeast in the bowl of a stand mixer using the dough hook. Continue stirring as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy consistancy.

4. 4

   Engage the bowl and dough hook and mix the dough on the lowest speed for 3 minutes or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.

5. 5

   Brush a large bowl with oil and place the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes to 1 hour. Taste for salt and serve when it looks done.