Summary
| Prep Time | 30 mins |
| Total Time | 1 d 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg spelled flour (type 630)
- 5 g yeast, fresh
- 3 teaspoon sea salt, coarse
- 5 tablespoon olive oil
- 1 teaspoon sugar
- 0.5 liter ½ water, lukewarm. approx.
- flour for rolling
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well and add the yeast and sugar with a little lukewarm water. Cover and let rest for 1/2 hour.
- Then add the salt, knead and gradually add lukewarm water until you have a smooth, firm dough. Now ( and really only now!) Knead in the olive oil.
- Cover the bowl with cling film and let it rest in the refrigerator at 8 ° C for a day or two. Take the dough out of the refrigerator 2 hours before baking.
- Shape small dough pieces (for a 28 mm round sheet approx. 220 - 250 grams, for a square baking sheet approx. 500 grams) and cover again for 2 hours at room temperature. Flour the dough before rolling it out.
- Cover the dough as desired and bake the pizza as usual.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below