Pizza Dough (Pasta per Pizze)
Instructions
Place the flour in small mass, open in the middle.
Fill the ' crater ' salt, oil, Brewer's yeast and gradually add the water by mixing it with your hands until it becomes soft and elastic dough that will come off easily by plane.
Sprinkle the flour loaf so obtained, put in a bowl, cover it with a cloth and let it rise for two hours, until it's doubled in volume.
Take the dough and knead dough again, and press carefully.
Just remember to raise slightly the Board to create the cornice, when puff pastry into pan.
Ingredients and dosing for 4 persons
- 500 g of flour
- 25 cl of lukewarm water
- 30 g of brewer's yeast
- 1 tablespoon of olive oil
- 1 pinch of salt