Dough for Super Crispy Pizza
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 250 g wheat flour, (type 550)
- 200 ml water, lukewarm
- 5 g yeast, fresh
- Pinch sugar
For the second dough:
- 250 g flour, (type 550)
- 50 g water, lukewarm
- 2 tablespoon olive oil
- 12 g salt
- 5 g yeast, fresh
- Semolina (durum wheat), to roll out
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for dough 1 together for 5-6 minutes and cover and leave to stand overnight at room temperature.
- The next day, knead all of the ingredients (dough 1 + dough 2) intensively for 8 minutes. Put the dough in a bowl, cover it with cling film and let everything stand at room temperature for 1 hour. Spread out the dough without powdering and fold it up again. Repeat this process after an hour and let rest for another 30 minutes.
- Cut the dough into 3 equal parts and grind vigorously with the cupped palm. Cover and let rest again for approx. 10-15 minutes.
- Now roll out the dough pieces with the rolling pin on a little durum wheat semolina to make flat cakes. Place these on greased pizza trays and shape with your fingers. Cover the dough as desired and bake at 300 ° for 15 minutes. If the oven can only be heated up to 250 °, let it bake a little longer.
- The dough is prepared in this way very crispy and splinters with every bite, but the flat crumb remains pleasantly fluffy and cooked through in the middle.
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