pizza dough



  • A typical yeasted dough made of strong flour and tepid water with 30 to 60 ml of olive oil, 10 to 30 ml of active dried yeast and 10 ml of salt per kg of flour. Proved, knocked back and proved again. Exact proportions of flour and water depend on the flour. This dough will keep for 7 days in the refrigerator if oiled and covered with film.