Pizza Dough

• flour00 flour if available300g
• yeastinstant1 tsp
• salt1 tsp
• olive oil1 tbsp
• sugar (optional)feeds the yeast on the first rise1 tsp
• flourfor dusting20g

Method

1. 1

   Mix flour, salt, and yeast in a bowl.

   Keep salt and yeast on opposite sides until you add water.

2. 2

   Add warm water and olive oil; mix into a shaggy dough.

3. 3

   Knead 8-10 minutes until smooth and elastic.

   Or stretch-and-fold every 30 min if you prefer.

4. 4

   Cover and prove until doubled (1-2h at room temp, or 24h in fridge).

   Cold proof = better flavour and easier stretching.

5. 5

   Punch the dough down, divide into two balls, and rest covered for 15 minutes before stretching.

   Lets the gluten relax so it stretches without snapping back.

Per serving

545

kcal

14g

protein

107g

carbs

8g

fat