Pizza dough

Name: Pizza dough
Yield: 7 servings
Cuisine: British
Ingredients: 12 g fresh yeast (or 5 g instant yeast); 50 ml olive oil; 1000 ml warm water(not too warm); 30 g salt; 15 g sugar; 1.5 kg flour

Emilija Milosevic @emilijamilosevic

Simple ingredients, outstanding results. This pizza dough creates a delicious crust that is crispy on the outside and soft on the inside. Whether you're making a traditional Margherita or loading it with your favorite toppings, this dough is the perfect base for every pizza night.

Emilija Milosevic @emilijamilosevic

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Ingredients

7 servings

12 gfresh yeast (or 5 g instant yeast)
50 mlolive oil
1000 mlwarm water(not too warm)
30 gsalt
15 gsugar
1.5 kgflour

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Steps

1

Place the flour in a bowl and make a well in the center. Crumble the yeast into the well and pour in a small amount of the warm water,little bit of sugar and solt. Let it sit for 3 - 4 minutes until the yeast starts to dissolve.
2

Add the remaining water and salt. Mix everything together until no dry flour remains. Once the dough begins to come together, add the olive oil.
3

Knead the dough for about 8 to 10 minutes, either by hand or using a mixer, until it becomes smooth, elastic, and slightly tacky. Cover the bowl and let the dough rest for 60 to 90 minutes at room temperature.
4

Transfer the dough to a lightly oiled container, cover it well, and refrigerate for at least 4 hours. Slow fermentation in the fridge will improve both flavor and texture.
5

Remove the dough from the refrigerator and divide it into portions of 200 to 300 g, depending on the size of pizza you want to make. Shape each portion into a smooth ball.
6

Place the dough balls in lightly oiled containers or on a tray, cover them, and return them to the refrigerator overnight. Before baking, allow the dough to sit at room temperature for about 1 to 2 hours for the best results.