Pizza dough is easy to make and can also be stored in the freezer.
Ingredients:
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400 g durum wheat flour
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2–3 tbsp olive oil
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250 ml lukewarm water
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1 tsp salt
Sift the flour together with the salt, forming a small mound*. Make a well in the center and add the sourdough starter, olive oil, and a little water. Begin pulling the flour from the sides toward the center. Knead the dough, adding small amounts of water as needed, until you get a soft, elastic dough that does not stick to your fingers.
Shape the dough into a ball, place it in a bowl, lightly dust with flour, cover, and let it rest for 30 minutes, until it doubles in size. Divide the dough into 4–6 balls and leave them on a floured surface until they double in volume.
Flour your work surface and roll out each dough ball into a round base. Place it on a greased baking tray, add the toppings of your choice, and bake in a preheated oven at 200°C (392°F) for about 15 minutes.
* Sifting the flour helps incorporate air and oxygen, which improves the fermentation process and results in better dough.
Variations :
With Corn Flour:
Mix 1½ cups corn flour, 1 cup all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a bowl. Make a well in the center and add ½ cup water and 2 tbsp olive oil. Knead for 5–7 minutes until the dough becomes smooth and elastic.
Without Yeast:
Mix 1½ cups all-purpose flour, 1 tbsp baking powder, and ½ tsp salt in a bowl. Make a well in the center and add ½ cup water and 2 tbsp olive oil. Knead for 5–7 minutes.
With Whole Wheat Flour:
Mix 1¾ cups whole wheat flour, 1 tbsp baking powder, and ½ tsp salt in a bowl. Make a well in the center and add ½ cup water and 2 tbsp olive oil. Knead as in the previous versions.