Ingredients for 6/8 dough balls of about 2.8 oz each:
- 17.6 oz flour
- 9.5 oz lukewarm water
- 2 tsp salt
- 2 tsp olive oil
- 2 tsp dried instant yeast
Ingredients for 6/8 dough balls of about 7 oz each:
- 35 oz flour
- 18.2 fl oz lukewarm water
- 4 tsp salt
- 4 tsp olive oil
- 4 tsp dried instant yeast
Preparation:
1. Mix the water with yeast in a bowl and add the flour and salt.
2. Add the oil and stir everything well. The stirring will automatically turn into kneading. Knead the pizza dough for 10 minutes by hand or with a mixer until you have a cohesive ball that does not stick to the sides of the bowl.
Short rising time (2 hours or more)
- Cover the dough with plastic wrap or a damp tea towel and let rise for 1 hour at room temperature.
- Divide the dough into portions of about 80/200 grams. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
- Allow the dough balls to sit for 1 hour covered by a damp cloth. The dough is now ready for use.
Normal rising time (4 hours)
- Cover the dough with plastic wrap or a damp tea towel and let rise for 2 hours at room temperature.
- Divide the dough into portions of about 3 - 7 oz. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
- Allow the dough balls to sit for 2 hours covered by a damp cloth. The dough is now ready for use.
Long rising time (24 hours)
- Cover the dough with plastic wrap or a damp tea towel and let rise for 20 hours at room temperature.
- Divide the dough into portions of about 3 - 7 oz. Roll the dough into balls so that they are under pressure (see "Making pizza dough balls").
- Allow the dough balls to sit for 3 to 4 hours covered by a damp cloth. The dough is now ready for use.
