Pizza dough
Ingredients:
- Wheat flour 1 kg
- Water (lukewarm) 670 ml
- Salt 1 teaspoon
- Olive oil 30 ml
- Fresh yeast 10 g
Preparation:
- Preparation Method (dough ready for baking 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.
- On the day you want to make the pizza, after kneading the dough, place your dough ball on a plate dusted with flour, sprinkle some flour on top as well, wrap it in foil, and set it in a warm place until the dough doubles in size.
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