- 500 g of Almaverde Bio pizza flour
- 15 g of fresh yeast
- 4 tablespoons of extra-virgin olive oil
- 1/2 teaspoon of sugar
- 1 heaped teaspoon of salt
- 250/275 g of water
Pour the flour, the yeast and sugar, dissolved in a little lukewarm water, and the oil onto the work surface or into the food processor (with dough hooks or plastic blades), and knead with the rest of the water and the salt until you have a smooth, elastic dough. Grease a large bowl, put the dough inside, cover with cling film or a damp cloth, and leave the dough to rise in a warm place until it has doubled in volume (around 2 hours). Divide the dough and stretch it onto greased baking trays (3-5 mm thick). Leave to rest for around 1 hour. Add toppings and bake at 240°C for around 20 minutes.