Ingredients: 250 g strong white bread flour or Tipo „00‟ flour 1 level teaspoon fine sea salt 3.5 g of dried yeast 1 teaspoon sugar 1 tablespoons extra virgin olive oil 160 ml lukewarm waterNotes: Keep the water running for a long time to get warm water.
Equipment: Jug Fork Bowl Damp Cloth Clean TableNotes: Bowl should not be steel, aluminum, metal or plastic. (unless the plastic says it‟s heat-able) Before using the table, wipe off all the stuff on the table with some water and detergent.
Step 1: Sievethe flour and salt on to a clean table and make a well in the middle.
Step 2: In a jug, mix the yeast, sugar and olive oil with water and leave it for a few minutes. Then pour the mixture into the well made in Step 1.
Step 3: Mix the flour with the liquid gradually from the sides using a fork. Keep mixing, drawing in more and more flour into the liquid.
Step 4: When it starts to come together, knead until you have a smooth and springy ball of dough.Note: When you are kneading the hardening dough, itwould be easier if you put some flour on your hands and thetable, to keep the mixture from being too sticky. (but don‟tput too much.
Step 5: Put the ball of dough in a big flour-dusted bowl and flour the top of it. Cover the bowl with a tea towel and leave it in a warm room for about an hour until the dough has doubled in size.Note: The more time you give the yeast to grow, thebetter. And make sure the room temperature is around 37degrees Celsius, since that‟s just the right temperature forthe yeast to grow.
Step 6: Take the dough out of the bowl and knead it around to push the air out. This process is called “knocking back the dough”.
Extra Step 7: Applybase and ingredients(bacon, etc.) and cheese, then put in oven for 10-25 minutes.Notes:The temperature of the oven should be 200degrees Celsius.