Pizza dough

Cooking with open door

Ingredients : for 10 pizzas
1 kg flour
300 g milk
300 g water
20 g salt
20 g baker's yeast
2 tablespoons olive oil

Preparation : 30 mins
Inactive : 1h
 


Cooking time: 2 mins.

All ingredients have to be at room temperature; (except yeast which stays
refrigerated.)
Blend all ingredients for 10 to 15 minutes, without olive oil. Now add olive oil and knead for another 5 minutes.
The temperature of dough should be around 24°C.
Put the dough rise for in a container, cover with plastic wrap and leave to rise for an hour.
Divide the dough out into small balls, about 150 - 170 g each.
Dust with some flour.
Cover with damp cloth (to avoid drying out) and leave to rise for another 45 mins.
The dough is ready to spread.
If you do not want to use it straightaway, this is the right moment to place it in your freezer (until required).

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