Original pizza dough

Ingredients for 1 servings:

• 1 kg wheat flour (type 550)
• 1 cube of yeast, fresh
• 2 tsp salt
• ½ liter of lukewarm water
• 10 tbsp olive oil
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

always works – enough for about 8 pizzas

Put the flour in a bowl and make a well in the center. Crumble the yeast and add it to the flour along with the lukewarm water and olive oil. Using your hands or the dough hook of a mixer, knead the dough into a smooth dough in about 8-10 minutes. Cover and let rise in a warm place for about 30 minutes. Now add the salt and knead the dough again. Dust with flour and let rise, covered, for another 3-4 hours in a warm place. Knead the dough again, cover and let rest in the refrigerator overnight. Then roll out the dough in portions on a floured work surface and top with as desired. Bake in a preheated oven at 250°C (top/bottom heat) on the middle rack for about 15 minutes. Tip: Any unused dough can also be frozen.