Ingredients
- 500 ml warm water
- 2 teaspoons (10 ml) instant yeast
- 2 teaspoons (10 ml) sugar
- 600g all-purpose flour
- 2 teaspoons (10 ml) salt
- 2 tbsp olive oil
Preparation
- In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
- Combine the flour and salt. Add the water and yeast mix little by little stirring constantly. Add the olive oil.
- Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
- Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in half.
- Use the pizza dough immediately or refrigerate it (less than 48 hours), otherwise place it in an airtight bag and freeze.
- This recipe will make two 23-cm (9-inch) thin-crust pizzas or two 20-cm (8-inch) thicker crust pizzas.
Notes
Makes about 8 fine crust pizzas
