Ingredients
- 540 grams of flour
- 12 grams of salt
- 12 grams of sugar
- 4 grams of yeast
- 360 grams of water
- 20 grams of olive oil
Method
Make 2 to 4 days prior to use.
Put all of these ingredients inso a mixing bowl and then add:
Mix together in a mixing bowl on low speed for 1-2 minutes, then increase speed to 4 or 5 for 2 minutes.
Remove dough from bowl and leave on a countertop for 3-5 minutes -the dough should feel sticky.
Knead dough for 1-2 minutes (to develop gluten) - a small piece should stretch easily when done.
Make a "ball" out of dough to get a smooth surface. Squirt a small amount of olive oil into a round plastic cylindrical container, and spread around the whole container with your hand.
Place the ball into an oiled container and rotate the dough to ensure the entire surface is lightly covered in oil.
Push the dough to flatten the ball into level mass, cover the container, and place it in the refrigerator or a really cool area for the night.
Observe how much the dough has risen by the next day, and if not approximately doubled in thickness, place the container in warmer place until it has doubled in thickness.
Then separate the dough into three equal-sized balls, roll each ball into a "round ball", place the three balls onto a small metal cookie sheet, and cover with plastic.
Return to the refrigerator (or cool area) for the night. Your dough balls are then ready to be made into pizza crusts.
