Basic flour, water, yeast, salt, and olive oil; knead until smooth, rise 1–2 hours, shape and bake. Approximately 2–3 hours total.
LBy lbenesch
Servings
4
3.5 cups Bread flour
1.5 cups Warm water (about 38C/100F)
2 tsp Instant yeast
2 tsp Fine sea salt
2 tbsp Extra virgin olive oil
1 tsp Sugar
2 tbsp Semolina or extra flour (for dusting)
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Make the Dough
1. Stir the warm water, instant yeast and sugar together in a large bowl and let stand 5 minutes until foamy.
2. Add the bread flour, fine sea salt and extra virgin olive oil, then mix with a wooden spoon until a shaggy dough forms.
3.5 cups Bread flour,
2 tsp Fine sea salt,
2 tbsp Extra virgin olive oil
3. Knead on a lightly floured surface for 8 to 10 minutes until smooth, elastic and slightly tacky; it should pass the windowpane test.
3.5 cups Bread flour
Rise
4. Place the dough in a lightly oiled bowl, cover with a damp towel and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
2 tbsp Extra virgin olive oil
5. Meanwhile, place a baking sheet or pizza stone on the lower oven rack and preheat the oven to its highest setting, ideally 250C (480F), for at least 30 minutes.
Shape and Bake
6. Punch down the dough, divide into 2 balls and rest, covered, for 15 minutes. Stretch each ball by hand into a 30 cm (12 inch) round, never rolling, on a surface dusted with semolina.
2 tbsp Semolina or extra flour (for dusting)
7. Add your toppings, slide onto the hot stone or sheet and bake 8 to 12 minutes at 250C (480F) until the crust is golden and crisp at the edges. Rest 2 minutes, then slice and serve.
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