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IMPASTO PER PIZZA

PIZZA DOUGH !!

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 2-1/2 HOURS          COOKING TIME: 0 MIN          SERVINGS: 4          COST: LOW
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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

RECIPE

TURN THE LIGHT ON IN THE OVEN
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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.

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES