Pizza dough

Ingredients for 4 servings:

• 295 ml water
• 3 g yeast
• 15 g salt
• 5 g olive oil
• 500 g pizza flour type 00
• e.g. durum wheat semolina or flour for the work surface
• n. B. Pizza topping of your choice

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 40 minutes

with little yeast

Mix water, yeast, salt, and olive oil in a bowl until smooth. Add the pizza flour and knead with a food processor for 20 minutes. The dough should have an elastic texture. Cover the dough with a damp cloth and let it rest at room temperature for 1 hour. Then divide the dough into 4 individual pieces. Do not knead, just shape. Let the dough pieces rise for another 7 hours in a cool place or outside. The pizza dough is now ready and ready to use. To bake, preheat a hot stone in the oven at 250°C (top/bottom heat) for 45 minutes. Do not roll out the dough; instead, shape it into a flat disc with your hands. Do this on durum wheat semolina or on a floured work surface so that the dough slides easily onto the baking stone. Top the flatbreads as desired. Bake on the hot stone for about 6 minutes, until the pizza is golden brown and crispy.