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Make the pizza dough at least a day in advance and leave to cold rise in the refrigerator for best results. The dough is enough for one large, four medium or eight smaller pizzas.
600 g of wheat flour
5 dl water, 37°
10 g yeast
2 tsp sea salt
1 tbsp olive oil
Our best pizza dough.
Crumble the yeast in a bowl.
Add lukewarm water and olive oil and stir until the yeast dissolves.
Mix flour and salt and stir into the liquid.
Work together by hand or in a machine for about 3 minutes, into a smooth dough.
Let the dough rise under baking cloth for 15 min.
Flour abundantly on a clean surface, scoop up and knead the dough for about 5 minutes.
The dough should be quite loose.
Divide the dough into the required number of pieces, wrap them in plastic wrap and store in the refrigerator.
Let cold ferment for at least 24 hours, preferably longer.
When it’s time to cook the pizza, take out the dough and bake out.
Tips! You can also find recipes for gluten-free pizza dough here.
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