Pizza dough, with little yeast

Ingredients for 4 servings:

• 300 g wheat flour, type 550
• 200 g semolina (durum wheat semolina)
• 250 ml water
• 4 g yeast
• 10 g salt
• 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

designed for the Alfredo pizza oven, Ø 30 cm, super tasty and super crispy

First, dissolve the yeast in the water. Pour the flour and semolina into the bowl of the mixer, add the salt, olive oil, and dissolved yeast along with the water, and knead everything into a smooth yeast dough that should pull away from the sides of the bowl. Let it rise for about 2 hours at room temperature. Knead the dough again briefly and divide it into 4 portions (about 200 g per portion). I place each portion in a small 1-liter freezer bag, seal it with a rubber band, and then place each portion in a larger freezer bag and clip it shut. These portions can then be stored in the refrigerator for 7 days or, even better, frozen and taken out individually when needed to make fresh pizzas. Toppings according to taste. This works best in an Alfredo pizza oven, of course.