Summary

Ingredients

• 500 g wheat flour type 405
• 300 ml water
• 2 teaspoons salt
• 5 g fresh yeast

For the sauce:

• 1 can pizza tomatoes
• salt and pepper
• some sugar
• basil
• oregano

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Instructions

1. Sift the flour with the salt into a dough mixer or bread maker with dough function.
2. Dissolve the yeast in lukewarm water (about 35-40°C / 95-104°F).
3. Add the yeast mixture to the flour and salt.
4. Knead for 20 minutes using the mixer or bread maker dough function. Do not knead by hand as it will not achieve the desired texture.
5. Cover with a damp cloth and rest for 2 hours at room temperature.
6. Divide the dough into four pieces of 200 grams each.
7. Form each piece into a ball, cover with a damp cloth, and rest for 6 hours at room temperature.
8. Preheat the oven to 260°C (500°F) or your oven's maximum setting.
9. Roll or pull the dough to under 4 mm thickness.
10. Place the dough on a hot baking sheet, using baking paper if desired.
11. Bake for 3-4 minutes until ready to serve.