Summary

Ingredients

• 300 g wheat flour, type 550
• 200 g semolina, (durum wheat semolina)
• 250 ml water
• 4 g yeast
• 10 g salt
• 3 tablespoon olive oil

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Instructions

1. First dissolve the yeast in the water. Pour the flour and semolina into the bowl from the KM, add salt, olive oil and dissolved yeast with the water, knead everything into a smooth yeast dough that should come off the edge of the bowl. Then let rise for approx. 2 hours at room temperature.
2. Then knead the dough again briefly and divide into 4 portions (approx. 200 g / portion).
3. I put each of these in a small freezer bag (1 l), close it with a rubber ring and put it in a larger freezer bag and clip it shut.
4. These portions can now be stored in the refrigerator for 7 days or, even better, frozen and taken out individually if necessary and made fresh pizza.
5. Topping according to taste. This works best in the Alfredo pizza oven, of course.