Do you have sometimes a sudden desire of pizza (homemade), but you haven’t planned to make it too much in advanced? With this recipe you only need five hours from kneading to eating. This type of dough, with a spongy crumb & crunchy crust is perfect for amazing focaccia too. You don’t even need fancy toppings. We have used for ours very simple and affordable ingredients: onions, black olives or just tomato sauce. DELICIOUS!
RECIPE
550g strong flour
25g potato starch
25g semola rimacinata
450ml water
8g fresh yeast
15g salt
40ml oil
METHOD
Make the dough > let it rest for 45 mins > divide it into balls > place them in oiled trays > rest for 1.5 hours > stretch the dough until the edges > add seasoning or toppings > let it prove for a further 2 hours > bake it for 10 minutes at 250 degrees!
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