+For a dough of about 760 g:
°500 g of T55 flour. Best is to use real italian high gluten flour manitoba flour or a mix of both (300g T55 and 200g manitoba)
°250- 260ml water
°1 teaspoon of salt
°2 tablespoons of olive oil
°20 g of fresh baker’s yeast (1/2 cube of 42 g) or 10 g of dry baker’s yeast.
Fill a bowl halfway with flour, dig a well, and add water and salt. Using a spatula, mix in the olive oil.
Melt the yeast in a small basin with 1 pinch of sugar in a little warm water, then add it last.
Form a ball that detaches from the walls by mixing until the dough is homogeneous. Note: if the dough is too hard, modify the amount of water by adding a few drops at a time because the exact amount varies on the flour 😉
Cover with a tea towel and set aside for 1 hour at room temperature/lukewarm, or until the dough has doubled in bulk.
Knead the dough once more to release the gas, then divide it into three (250/260 g) or four (depending on the use) dough pieces and spread them out on an oiled baking sheet. Allow for a good 1/2 hour of resting time before garnishing according to the pizza recipe! In the “To finish” section, you’ll find some pizza recipe examples.