DOUGH FOR PIZZA AND BREAD
700g of flour
450 g of lukewarm water
10 g dry baker’s yeast (or 20 g fresh yeast)
10g of salt
Preparation:
Dissolve the yeast in warm, hot water.
Put the flour and salt in a very large bowl and add the water with the yeast. Mix well with a wooden spoon until all ingredients are well mixed.
Cover with plastic wrap and let rise for at least two hours. It is not a problem if the dough is left to rest for several hours or even overnight.
Store the dough in the refrigerator until ready to use it, always covered with transparent film.
