John Myers
Ingredients for 1 servings:
- 375 g wheat flour, finely ground (white flour), or wholemeal flour
- ½ pack of dry yeast (3.5 g) or 1/2 cube of fresh yeast (21 g)
- 1 tbsp olive oil
- 8 g salt
- 225 ml lukewarm water (245 ml for wholemeal flour)
Instructions
Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 40 minutes
finely tuned basic recipe
Place the dough ingredients in a large bowl. Use the dough hook on a hand mixer to knead for about 4-8 minutes. If using crumbly whole-wheat dough, knead by hand if necessary. Tip: Olives, garlic, oregano, and basil can also be added if desired. Cover the dough and let it rise in a warm place at 30-40°C for about 2-6 hours. Whole-wheat dough may need a little longer. Longer rising times at slightly lower temperatures are generally recommended. Refrigerating overnight also works very well. To prevent the dough from becoming overly moist when adding the toppings, use tomato sauce and vegetables sparingly. Bake in a hot oven at 200-225°C (top/bottom heat) for about 20 minutes.
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