Dough for super crispy pizza

Ingredients for 3 servings:

• 250 g wheat flour (type 550)
• 200 ml water, lukewarm
• 5 g yeast, fresh
• Pinch(s) of sugar
• 250 g flour (type 550)
• 50 g water, lukewarm
• 2 tbsp olive oil
• 12 g salt
• 5 g yeast, fresh
• Semolina (durum wheat), for rolling out

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 3 hours 20 minutes

Knead all ingredients for dough 1 together for 5-6 minutes, cover, and let stand at room temperature overnight. The next day, knead all ingredients (dough 1 + dough 2) vigorously for 8 minutes. Place the dough in a bowl, cover with cling film, and let stand at room temperature for 1 hour. Spread the dough out without flouring and fold it over again. Repeat this process after an hour and let rest for another 30 minutes. Cut the dough into 3 equal pieces and firmly round them off with the cupped palm of your hand. Cover and let rest for another 10-15 minutes. Now roll out the dough pieces into flatbreads with a rolling pin on a little durum wheat semolina. Place these on greased pizza pans and shape with your fingers. Top the dough as desired and bake at 300°C for 15 minutes. If the oven can only be heated to 250°C, bake a little longer. When prepared this way, the dough is very crispy and splinters with every bite, but the flat crumb remains pleasantly fluffy and cooked through in the middle.