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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
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2-1/2 CUPS (600 ML) WATER, ROOM TEMPERATURE
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1 TBLSPOON SALT
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1/4 OUNCE (7GR) ACTIVE DRY YEAST
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2 TBLESPOONS GRANULATED SUGAR
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5 TBLSPOONS (60 GR) EXTRA VERGIN OLIVE OIL
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RECIPE
TURN THE LIGHT ON IN THE OVEN
IN A MEDIUM BOWL, MELT THE SALT IN THE WATER
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IN A LARGE BOWL PUT THE FLOUR, SUGAR AND YEAST. STIRR.
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ADD THE OIL AND WATER TO THE FLOUR
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START MIXING THE DOUGH WITH THE HOOK
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WHEN THE DOUGH IS READY AND ABSORBED ALL THE FLOUR, START KNEADING THE DOUGH ON A FLOURED SURFACE, ABOUT 10 TO 15 MINUTES.
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PUT SOME FLOUR IN A LARGE BOWL
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PLACE THE DOUGH IN THE BOWL AND SPRINKLE MORE FLOUR OVER IT. COVER WITH PLASTIC WRAP. PLACE IN THE OVEN WITH THE LIGHT ON
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THE DOUGH IS READY WHEN IT DOUBLES ITS SIZE
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DIVIDE THE DOUGH IN FOUR BALLS, IF YOU ARE MAKING INDIVIDUAL PORTION PIZZA, OR SMALLER FOR SMALLER PIZZA.