Components
- 3 tea cups of wheat flour
- 1 cup of water (tea)
- One tablespoon of dry active yeast (approximately 10 grams)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 2 and a half tablespoons of olive oil
- flour from wheat for dusting the countertop
- fuba to dust the baking tray
Setup mode
- Add water, yeast, and sugar to the measuring jar. Stir thoroughly to dissolve, then let it sit at room temperature until it begins to foam, which usually takes around 10 minutes.
- In the processor, using the pasta blade, combine the flour and salt. Set it to the lowest speed and slowly add the diluted yeast through the lid opening to mix it in. Add 2 tablespoons of olive oil and continue mixing for another 5 minutes until the dough becomes very smooth and elastic – you’ll know the dough is ready when it pulls away from the sides of the processor bowl. Note: hold the processor steady during mixing to avoid any spills.
- Place a large bowl with half a tablespoon of olive oil and transfer the mixture from the processor into the bowl—use a silicone spatula to scrape off the mixture from the processor’s cup and blade. Cover with plastic wrap (or a dish towel) and let it ferment at room temperature for approximately 1 hour and 30 minutes, until the dough triples in size.
- If there are 30 minutes left to finish the dough rising time, preheat the oven to 250 °C (high heat). When using a soapstone baking pan, place it in the oven while it is still cold so it heats gradually, preventing it from cracking due to thermal shock.
- Dust the work surface with wheat flour, place the dough on it, and use a spatula to divide it into two portions, preparing one pizza at a time. Sprinkle flour on one portion of the dough and roll it out into a 25 cm circle (or shape it into a rectangle if you prefer).
- Sprinkle baking soda on the bottom to keep the dough from getting soggy and to make the pizza crispier. Fold the dough circle into quarters, then unfold it on the baking tray. Add your preferred filling and bake in the oven for about 10 minutes until the edges turn golden. Serve immediately.
Methods for storing, freezing, and defrosting
You can either use the following method or wrap each item individually in film and keep them in the refrigerator for up to 3 days or in the freezer for as long as 1 month. To defrost, let them sit at room temperature for approximately 2 hours before use; if thawing from the refrigerator, allow 30 minutes at room temperature before using.
Two recommendations for fillings
Are you choosing shrew pizza or a scarf?
