- 1 kg of flour (we use the 00, but there are those who use the 0, known as Manitoba, but I have a feeling that come out like plastic)
- 7/8g yeast
- 30 g salt
- a teaspoon of sugar (to help the leavening)
- 500/600 grams of water
- 2 tablespoons extra virgin olive oil.
Dissolve the yeast in the water with the olive oil. Put the flour on a pastry board, make a hole in the center and gradually add the water, helping you with your hands until the flour is absorbed. Knead until you get a smooth and homogeneous.
Make the dough into a sort of ball and put it in a bowl covered with a damp towel. Let stand for 24 hours.
It will take 24 hours for a natural leavening and therefore more digestible, increasing the dose of yeast reduces the time to rise.
For example, if you add 24g of yeast takes 3 hours for rising …. but it certainly is not very digestible.
Spent 22 hours with the mixture formed about 4/5 smaller balls and let them rest for another 2 hours in a work surface in a dry place.
Ready to be stretched and stuffed … enjoy your pizza!