Italian pizza dough

Ingredients for 1 servings:

• 125 g Flour, (Farina di grano tenero type “00”)
• 1 pinch of salt
• n. B. water, lukewarm
• ¼ pack of yeast
• 1 pinch(s) of sugar
• ½ tbsp extra virgin olive oil
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

also suitable for ciabatta

Mix the flour with the salt, pour it onto the work surface, and make a well in the center. In a bowl, combine the lukewarm water with the yeast and sugar, let it rest for 1 minute, then add the olive oil and pour it into the well. Carefully stir the flour into the yeast mixture from the center outwards using a fork until the dough no longer easily comes away from the fork. Then continue to work the dough with your hands until it is completely smooth and soft. This takes 5-10 minutes. The dough should not be too moist or too dry; only a slight moisture should be noticeable on the skin. Add a little water or flour as needed. Shape the dough into a ball, place it in a floured bowl, and cover with a damp cloth. Let it rise in a warm place for one hour. Preheat the oven to maximum temperature, at least 250°C (top/bottom heat). For best results, get a pizza stone (2-3 cm thick), place it on the middle rack, and preheat for 20-30 minutes. Briefly knead the dough again, roll it out on a floured surface with a rolling pin, and shape it into the desired shape. Top with pizza sauce (see my recipes), mozzarella (di Bufala), and other toppings as desired (Note: Use sparingly!!!). Place on a hot baking sheet/pizza stone in the oven using parchment paper or a pizza peel and bake until the pizza reaches the desired browning. This dough can also be used to make ciabatta.