°Wheat flour: 500 g
°Baker’s yeast: 15 grams
°Fine salt: 5 g
°Water: 35 cl
*Recipe description :
Dissolve baker’s yeast in some lukewarm water.
Put the water and yeast in the bowl.
Pour the flour and salt.
Mix on low speed with the hook for 2 to 3 minutes: the dough should form a ball around the hook.
Then increase the speed for 1 minute to get a smooth, slightly firm and elastic dough.
As soon as the dough becomes soft, “body” and no longer sticks, it is ready.
Ball in a bowl, put a damp cloth on it and let it grow for 12 to 24 hours in the refrigerator.
The slower the growth, the more the dough will ferment, so the flavors can develop.
Before using the dough, “knock” it with your fist to expel the air, turning it into a homogeneous ball.
4. The train and the point
Give the shape you want by rolling the dough with a floured dough pin.
After filling the pizza, let it rest for 20 to 30 minutes at room temperature.
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