Pizza Dough
- 1
kg
flour
- 800
ml
water
- 50
ml
olive oil
- 15
g
salt
- 30
g
dry yeast
- Add yeast to water and let dissolve
- Combine with all other ingredients and knead until smooth (1)
- Let rest until volume has doubled (at least 1h)
- Separate dough into 6 equal sized balls
- Rest over night in fridge
Notes
(1) Knead longer for more gluten development