- 500 g normal or wholemeal or gluten-free flour
- 250 ml water
- 2 tablespoons extra virgin olive oil
- a pinch of salt
- some flour (for dusting the work surface)
- 5 g fresh or dry yeast.
1. We take a large bowl (we will probably grease it) and add 400g of flour of our choice. We need a certain reserve.
2. Let’s make a hole in the middle.Gradually pour yeast and water into the well and mix it with your hands. It’s best not to add water right away, but check the consistency of the paste and see if more water is needed. For this amount of flour we need about a glass of water, but even if we follow the recipe, cooking is mostly intuitive. So listen to the cook’s instinct to know when it will be ready, even if we give you a little help.
3. After briefly mixing, add two pinches of salt and the olive oil. The salt must be added at this time as it must not come into direct contact with the yeast. So remember not to add everything.
4. Now that we have all the ingredients, we continue kneading for about 10-15 minutes until the dough is smooth and no longer sticks to our hands.When kneading, the trick is to break the dough, fold it, and twist it into spirals. This will make it a little more flexible, so it’s worth paying attention to this texture. This consistency makes it easy to spread afterwards.
5. After kneading the dough, sprinkle the bowl with a little flour, leave it there, cover it with cling film so that there is no air and put it in the refrigerator for at least an hour, although it also helps every day.
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