Pizza dough
a flour made from durum wheat, soft wheat and red maize
Ingredients - 3-4 pizzas
- 350g Terreni alla Maggia pizza flour
- 150g plain flour (type 00)
- 300g water
- 11g salt
- 10g olive oil
- 3g fresh yeast
Preparation
Mix the flour and salt in a bowl. Crumble in the yeast and stir to combine. Add the water and oil, then knead into a soft, smooth dough.
Let the dough rest for about 30 minutes, then divide and shape into 200 g portions. Cover and let rise at room temperature for about 1.5 hours, until doubled in size.
Ideally, place the dough in the fridge overnight: this helps develop more flavour, makes the dough easier to handle, and improves digestibility. Take it out of the fridge about 1 hour before rolling it out.
A recipe by Mattias Roock
