Italian pizza yeast dough

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• 20 g fresh yeast
• 190 ml water, lukewarm, nB also more
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Sift the flour into a large bowl and sprinkle with salt. Make a well in the bowl and crumble in the yeast. Mix with 7 tablespoons of water. Sprinkle a little flour over the dough. Cover and let rise in a warm place for 15 minutes, until cracks appear on the surface. Mix the yeast mixture, the remaining water, and olive oil, if desired, with the flour to form a dough. Knead vigorously for about 10 minutes, until the dough is elastic and no longer sticky. Cover and let rise again in a warm place for another 20-30 minutes, until it has doubled in size. Process as desired. Bake the finished pizza at 190°C for about 30 minutes. Note from the Chefkoch.de recipe editor: Several comments complain that 190 ml of water is too little for 500 g of flour. Add more water if necessary. The dough should be elastic and easy to knead.