pizza base

Ingredients for 4 servings:

• 440 ml water
• 550 g flour, optionally wheat and/or spelt flour
• 10 ½ g fresh yeast
• 10 g salt
• 10 ml olive oil

Instructions

Working time approx. 2 hours; Rest time approx. 22 hours 5 minutes; Total time approx. 1 day 5 minutes

In a bowl, mix 300 ml of water with 300 g of flour (we use approx. 70% spelt flour and 30% wheat flour) and fresh yeast with a mixer until no flour clusters remain. Cover the dough with a damp tea towel and let it rise for 2 hours at room temperature. Then place the dough in the refrigerator for approx. 12 to 16 hours. Using a mixer, mix the dough base with 140 ml of water and another approx. 125 g of flour. Then add salt and the remaining 125 g of flour and mix to form a sticky dough. Cover and let it stand for 15 minutes. Lightly oil your hands with olive oil and add approx. 1 tbsp of olive oil to the dough. Then loosen the dough from the sides of the bowl with your hands (!) and shape it into a ball (do not knead). Let the dough stand, covered, for approx. 1 hour. Divide the dough in half and roll it out on a baking sheet with additional flour. Do not roll out the dough; instead, stretch it into shape on a well-floured baking sheet, leaving a 1 cm thick edge. Let the dough rise on the baking sheet in a closed, off-heat oven for 2 to 3 hours. Then spread the bases with tomato sauce and oregano and top with toppings as desired. Use the highest possible oven temperature for baking, then bake the pizza for approximately 20 minutes, depending on the temperature, until lightly browned. Enjoy hot.