Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Cover the dough as desired and bake the pizza as usual.