Pizza dough for the wood/stone oven

Ingredients for 15 servings:

• 2 kg flour
• 1.1 liters of water
• 50 g sea salt (approx. 4 tsp or less)
• 10 g yeast, fresh
• 4 tbsp olive oil

Instructions

Working time approx. 50 minutes; Rest period approx. 2 days; Cooking/baking time approx. 4 minutes; Total time approx. 2 days 54 minutes

needs some time, cold-run

Mix 1 kg of flour and 1 liter of water plus 10 g of fresh yeast together thoroughly and let stand in a warm kitchen for about 20-24 hours. Then add 1 kg of flour and 100 ml of water, as well as the salt. Then knead vigorously. I always do this by hand for 15-20 minutes. Fold and knead repeatedly. Finally, knead in the olive oil thoroughly. Then dust the whole lump with flour and place it in the bowl in the refrigerator until the next day, or three hours before baking. Take the dough out of the refrigerator and knead for about 5 minutes. Then divide each into approximately 200 g pieces. Roll the dough pieces thoroughly in a bowl with flour and place on a floured surface. Cover with cling film and let rest. Before baking, flatten the dough with your fingers and then stretch it slightly in circular motions, constantly rotating, to create an even, round disc. Then just add tomato sauce and other tasty ingredients to taste. Makes about 15 pizzas. If I want to bake pizza on Saturday evenings, I make the dough on Thursday evenings, feed and knead it on Friday evenings, and take it out of the fridge on Saturday afternoons. The finished dough pieces will keep in the fridge for a few days longer if you don’t use them all. However, we only heat up our wood-fired oven for three or four pizzas. Hence the specified quantities.