“If you use bread flour, the basis is more rosy and crispy “- so Bobby Fly explains his choice of flour for test. – “If you do not find bread flour, you can replace it premium wheat flour, but then the cake will be more likely упругим”. 
Time: 1 hour. 30 мин. Сложность:easy Quantity: 2 pizzas (with a diameter of 35 cm.) In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tsp Sahara
- 1 sachet of dry quick-acting yeast
- 2 tsp coarse salt
- 1.5 tbsp. water (40 ° C)
- 2 tbsp. l olive oil, plus 2 tsp.
- 3.5 – 4 tbsp. bread flour, plus a little more to work with the dough (Chef tip: When using bread flour base it turns out more crispy. If you do not find bread flour, its can be replaced with premium wheat flour, but then cakes will be more elastic.)
Recipes with similar ingredients: bread flour, yeast dough
Recipe preparation:
- In a bowl of a stationary mixer, mix until uniformly flour, sugar, yeast and salt. While the mixer is working, add water and 2 Art. l butter and knead the dough until it collects in a bowl. If a the dough turned out sticky, add more flour, 1 tbsp. l., bye the ball will not become dense enough. If the dough it turned out too dry, add 1 tbsp. l water. Lay out dough on a surface lightly dusted with flour and gently knead into a smooth elastic ball.
- Lubricate a large bowl with the remaining 2 tsp. olive oil, put the dough, cover the bowl with cling film and place in a warm place for it to rise twice, for about 1 hour. Lay out dough on a surface lightly dusted with flour and divide into two equal parts. Cover each with a clean kitchen towel or cling film and let stand for 10 minutes.
