Ingredients for the dough:
400 g flour (type 500or00)
280 ml water
2 tablespoons olive oil
1 teaspoon salt
8 g fresh yeast
DOUGH PREPARATION
Pizza dough preparation process:
Mix water, which should be at room temperature, with olive oil. Add salt and crumble the yeast. Stir to dissolve the yeast andlet stand for about 10 minutes.
Pour the mixture into a bowl with flour and knead for about 20 minutes to obtain a soft, smooth and elastic dough.
If necessary, you can add a little more water or flour while kneading.
Shape the kneaded dough into a smooth loaf. Place it in a floured bowl and cover well so that it does not dry out during the rising process.
First, let the dough rise for one hour at room temperature, then transfer it to the refrigerator for48 hours.
After 48 hours, remove it from the refrigerator andlet it rise for one hour at room temperature.
Thentake the dough out of the bowl and divide it into two loaves, if desired, for two pizzas. Brush the tops of the loaves with olive oil, cover with clear plastic wrap andlet rise for another hour.
Stretch the risen dough with your hands, forming a circle with your palms, from the center to the edge. To make it easier, you can also oil your hands a little.
Finally, use your fingers to form a few millimeters thick edge.
Note: The dough can also rise overnight orfor24 hours.
Bake on 270°C preferably on a pizza stone if you have one.
I have a godly pizza recipe
Ingredients for the dough: 400 g flour (type 500 or 00) 280 ml water 2 tablespoons olive oil 1 teaspoon salt 8 g fresh yeast DOUGH PREPARATION Pizza dough preparation process: Mix water, which should be at room temperature, with olive oil. Add salt and crumble the yeast. Stir to dissolve the yeast and let stand for about 10 minutes. Pour the mixture into a bowl with flour and knead for about 20 minutes to obtain a soft, smooth and elastic dough. If necessary, you can add a little more water or flour while kneading. Shape the kneaded dough into a smooth loaf. Place it in a floured bowl and cover well so that it does not dry out during the rising process. First, let the dough rise for one hour at room temperature, then transfer it to the refrigerator for 48 hours. After 48 hours, remove it from the refrigerator and let it rise for one hour at room temperature. Then take the dough out of the bowl and divide it into two loaves, if desired, for two pizzas. Brush the tops of the loaves with olive oil, cover with clear plastic wrap and let rise for another hour. Stretch the risen dough with your hands, forming a circle with your palms, from the center to the edge. To make it easier, you can also oil your hands a little. Finally, use your fingers to form a few millimeters thick edge. Note: The dough can also rise overnight or for 24 hours.Bake on 270°C preferably on a pizza stone if you have one.