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Prep time
2 hours 30 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
I have tried dozens of pizza doughs and this one works every time. You can spread it as thin as you want, just adjust the cooking time. Kindly note that everything here is done by hand. If you have any questions, please let me know. Enjoy! —Kenza Saadi
Ingredients
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10 grams
Baker's yeast (dry) - one pack
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1 teaspoon
honey or brown sugar
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380 grams
flour (3 cups) - use a semi whole wheat flour
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1 cup
water at 40 degrees C.
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1/2 teaspoon
salt (a generous pinch)
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3 tablespoons
olive oil
Directions
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In the water, dilute the honey or sugar. Add the Baker's yeast and let it sit until it forms bubbles, About 10 minutes. Make sure the water temperature is at 40 degrees C. maximum.
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In a large bowl mix the flour with the salt. Add the olive oil and work with your fingers until there are no more clumps of flour and oil.
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Gently add the water and yeast mixture and work. Knead for about 10 minutes. If it is too dry add some water, and if too wet add some flour. Work the dough until it no longer sticks to your fingers, then work a little bit more.
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Leave the dough in the form of a large ball in the bowl and cover with a wet cloth. Let it stand at room temperature for one and half to two hours.
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Sprinkle a little bit of flour on a parchment lined baking sheet or a pizza baking pan, and place the dough. Spread it gently so that it fills the pan. (or separate the dough in several parts if you are making smaller pizza -- here the size is for a regular oven tray)
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Make some marks on the entire dough with the tip of your fingers like a series of thick dots. Let it stand for about 20 minutes covered with a cloth.
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Preheat the oven at 200 degrees C.
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Brush the outer rim of the pizza with olive oil. Spread your tomato sauce of choice and toppings choice (In the photo, it is a Margherita with fresh rosemary). Bake for 15 minutes. Enjoy!
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