Fresh thick-crust pizza
Ingredients:
- Wheat flour 1 kg
- Water (lukewarm) 670 ml
- Salt 1 teaspoon
- Olive oil 30 ml
- Fresh yeast 10 g
Preparation:
- Preparation for 10 grams of yeast (ready to bake after 24 hours):
- Dissolve the yeast in water, then pour it into the flour, add olive oil and salt. Knead the dough until smooth – if necessary, you can add a small amount of flour or water.
- Divide the prepared dough into 5 portions. Each ball of dough will be approximately 340 g. Grease the baking tray with oil and place the dough balls on it. Brush them with oil as well and cover the baking tray tightly with cling film to prevent the dough from drying out. Place in the refrigerator for 24 hours.
- After 24 hours, remove the dough from the refrigerator and knead it again. Take one or more portions that you want to use that day and put the rest in the fridge. -Repeat this step every day - the dough should be good for about 5 - 7 days.
- Place the kneaded dough on a plate sprinkled with flour and sprinkle the top with flour as well.
- Wrap in cling film and set aside until the dough doubles in size. Then remove the cling film, place the dough on a sheet of parchment paper sprinkled with flour, stretch it with your hands to a diameter of about 25-30 cm (this will make a thick crust), poon over the tomato sauce, sprinkle grated cheese, and add your favourite toppings.
- Place the parchment-lined dough on a pizza peel and place in the preheated oven.
How do you rate this recipe? Share your opinion!
Thank you for your feedback!
Thank you for your feedback and enjoy your meal!