Pizza dough

Ingredients for 1 servings:

• 1 kg flour (type 550)
• 1 tbsp sea salt, fine
• 2 packets of dry yeast or 1 cube of fresh yeast
• 1 tbsp sugar
• 4 tbsp olive oil
• 650 ml water, lukewarm
• Flour for the work surface and for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

perfect, has restaurant standard

Sift the flour and salt onto a clean work surface and form a small mound in the center. Then, in a saucepan, combine the yeast, sugar, and olive oil with the water. Let the mixture rest for a few minutes, then pour it into the center of the flour mound (forming a volcano). Gradually mix the flour into the liquid, using a fork. Continue mixing, gradually adding larger amounts of flour. Finally, knead until you have an elastic dough. Place the dough in a mottled bowl and sprinkle a little more flour on the surface. Cover the bowl with a damp cloth and set everything in a warm place for about an hour. The dough should have doubled in size during this time. Knead the dough on a floured surface until all air bubbles have disappeared (you may need another 1-2 tablespoons of flour, but this won’t affect the dough). You can use the dough either now or later – simply wrap it in cling film and store it in the refrigerator or freezer. If you want to use the dough right away, simply form a small ball of dough for each pizza you plan to make. This dough will make enough for six to eight medium-sized pizzas. It’s best to roll out the dough 15 to 20 minutes before further processing, but you shouldn’t roll it out hours in advance. If you do “prepare” the dough, always wrap it in cling film – it should be about 0.5 cm thick. Then place the dough on a sheet of aluminum foil brushed with olive oil and dusted with flour. You can now stack the pizza doughs and store them in the refrigerator until needed. When making the pizza, make sure you don’t put too much topping on it. Then bake in a preheated oven at 250°C for about 12 minutes (paying attention to the browning). This is an original gastronomic recipe (and don’t worry—it’s a lot of text, but it’s really simple). Tip: It also makes a great bread recipe—to make bread, simply mix the entire dough with seasonal herbs to taste and bake for about an hour (10 minutes at 210°C, then about 40-50 minutes at a maximum of 160°C). Olives are also delicious. Remember to use real black olives—so it’s better to use small ones and pit them yourself. The calorie count isn’t exact, as it depends on the topping.