Pizza Dough Integrents
- 200ml warm water (35-40 Celcius)
- 1 package (5gr) of active dry yeast
- 500ml all-purpose flour
- 4 Tbsp olive oil
- 3 teaspoons salt
- 2 teaspoon sugar
- Mozerella Cheese
- Tomato Paste (Puree)
- Local cheeses or your favorites
Add the warm water in a large bowl. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved.
Add flour, salt and sugar and mix it well until the dough is smooth and elastic.
Cover the dough ball with olive oil, cover the bowl with plastic wrap and put in a warm place for 1 hours. The dough will be twice time bigger in a hour because of yeast.
Punch the dough to deflate before use and make a circle or any flat shape, my personal suggestion; shapeless form is better than industrial circles.
Preheat your oven to 220 Degree Celcius,
Bon a petite!