Italian pizza dough

Ingredients for 1 servings:

• 500 ml water, lukewarm
• 25 ml olive oil
• 40 g fresh yeast
• 20 g salt
• 1 pinch(s) of sugar
• 925 g Flour, smooth

Instructions

Working time approx. 15 minutes; Rest time approx. 2 days 30 minutes; Total time approx. 2 days 45 minutes

like at my favorite Italian restaurant, enough for 6 pizzas

Dissolve the yeast, salt, and sugar in lukewarm water and olive oil. Then add the flour and knead into a smooth dough. Let the dough rise in a warm place for half an hour, knead it together, and cover and let it rest in the refrigerator for 2 days. Now you can use the dough to make a deliciously fresh pizza. This dough makes enough for 6 round pizzas. Notes: You can top it as desired, but of course, the tomato sauce and cheese are a must. I’ve baked it on a baking sheet and in various round pizza pans. It always turns out amazing and tastes just like it does at my favorite Italian restaurant. If you want to reduce the amount accordingly, that’s no problem either. However, I always kept the yeast quantity at 40 g. The pizza turns out best if you preheat the oven thoroughly to the highest possible temperature!