Pizza dough almost like from an Italian

Ingredients for 4 servings:

• 500 g flour, 405
• 1 point yeast (dry yeast)
• 1 tsp sugar
• 2 tsp, heaped salt
• 100 ml water
• 100 ml beer (pilsner)
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Sift the flour and add the dried yeast and the level teaspoon of sugar. Mix everything well. I always let my mixer do this. Mix the water and beer and add them gradually. Both should be room temperature. Fold in the 2 level teaspoons of salt every now and then. If you don’t want to use beer, you can use 200 ml of water instead. Add a little more or less, depending on how the dough feels. When everything is nice and crumbly, take it out and knead by hand until it forms a (fairly) ball. Then put it back in the mixer and only then!! add the 2-3 tablespoons of olive oil. Not before, because the oil doesn’t absorb water properly and you’ll just end up with a mush. Knead vigorously until you have a smooth dough. Nothing should stick to the mixer or your hands. Let the dough rise in a warm place for about 45 minutes. Then knead again by hand and give it a few good beats. Form into a ball again and let it rise for another 30-45 minutes. After that, the dough is ready to use. P.S. I always use leftover dough to make rolls and spread them with butter. They taste good. Preparation: I always roll out the dough quite thinly so that it becomes crispy and doesn’t get soggy. I set my oven to 225°C fan-assisted with bottom heat, which is what’s known as the pizza setting. If you don’t have that, you should use top/bottom heat instead. Leave it in as long as you like, depending on your oven. Check the base every now and then to make sure it doesn’t burn from the bottom heat. There, I hope I haven’t forgotten anything 🙂 Enjoy your meal!