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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 2-1/2 HOURS COOKING TIME: 0 MIN SERVINGS: 4 COST: LOW
2.2 POUNDS (1 KG) ALL PURPOSE FLOUR
2-1/2 CUPS (600 ML) WATER, ROOM TEMPERATURE
1 TBLSPOON SALT
1/4 OUNCE (7GR) ACTIVE DRY YEAST
2 TBLESPOONS GRANULATED SUGAR
5 TBLSPOONS (60 GR) EXTRA VERGIN OLIVE OIL
RECIPE
TURN THE LIGHT ON IN THE OVEN
IN A MEDIUM BOWL, MELT THE SALT IN THE WATER
IN A LARGE BOWL PUT THE FLOUR, SUGAR AND YEAST. STIRR.
ADD THE OIL AND WATER TO THE FLOUR
START MIXING THE DOUGH WITH THE HOOK
WHEN THE DOUGH IS READY AND ABSORBED ALL THE FLOUR, START KNEADING THE DOUGH ON A FLOURED SURFACE, ABOUT 10 TO 15 MINUTES.
PUT SOME FLOUR IN A LARGE BOWL
PLACE THE DOUGH IN THE BOWL AND SPRINKLE MORE FLOUR OVER IT. COVER WITH PLASTIC WRAP. PLACE IN THE OVEN WITH THE LIGHT ON
THE DOUGH IS READY WHEN IT DOUBLES ITS SIZE
DIVIDE THE DOUGH IN FOUR BALLS, IF YOU ARE MAKING INDIVIDUAL PORTION PIZZA, OR SMALLER FOR SMALLER PIZZA.
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES