Sieve the flour and add the dry yeast and the level teaspoon of sugar. Mix the whole thing well. I always leave that to my mixer.
Mix water and beer and add gradually. Both should be at room temperature. In between, fold in the 2 level teaspoons of salt. If you don`t want to take beer, you can use 200 ml of water instead. If necessary, 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 you get a (halfway) ball. Then put this into the machine again and only then !! Add the 2-3 tablespoons of olive oil. Not beforehand, because the oil does not absorb water properly and there is therefore only a mush.
Knead vigorously until a smooth dough is formed. Nothing should stick to the machine or hands anymore. Let this dough rise in a warm place for about 45 minutes.
Then knead again by hand and whip vigorously a few times. Form a ball again and let rise for another 30-45 minutes.
Then the dough is ready to use.
P.S. I always process leftovers from the dough into rolls and brush them with butter. Don`t taste bad.
To prepare:
I always roll out the dough very thinly, so it will later be quite crispy and not soggy.
I set my oven to 225 ° convection with bottom heat, i.e. the so-called pizza setting. If you don`t have that, you`d better use top / bottom heat. Leave in there as long as you like, depending on the stove. Now and then check the floor so that it doesn`t burn in the bottom heat.
Ingredients
Print Recipe
Pin Recipe