Bread dough

This recipe can be used as a base for different preparations: pizza, mini pizzas, white flatbread pizza, focaccia, Pasqualina pie ecc. It doesn’t contain fat: no oil, no milk, no lard. It is really light and versatile, one can use it to prepare also things that are very different in taste.

Time of preparation

30 minutes + standing

Servings

1 kg dough

What did I use

A glass bowl, a pastry board, a spoon, clean rags

Ingredients

0 wheat flour: 600 gr

Beer yeast: 50 gr

Salt as required

Lukewarm water: 2 full glasses

How did I do

I prepared a little mountain of flour in the bowl after mixing it with salt, I made a hole in the center and put in it the beer yeast melted in water.

I kneaded well and when I had a compact dough I continued to knead on the pastry board sprinkled with flour.

To obtain a good result, I usually knead for at least 15/20 minutes.

I cut a X on the dough with a knife and I put it in the bowl sprinkled with flour.

I wetted the rag and covered the bowl with it, without touching the dough.

I let it grow for at least 3 hours before to stretch it out. The growing is important to obtain a healthy and digestible dough the more one lets it grow the best it is.

I continued the preparation stretching out the dough, filling it and cooking in the oven at high temperature.

Buon appetito!