3 envelopes of active dry yeast (21g)
3 cups of all-purpose flour
1 tablespoon of olive oil
1/3 cup of water
Coarse salt to taste
Rosemary to taste
3 envelopes of active dry yeast (21g)
3 cups of all-purpose flour
1 tablespoon of olive oil
1/3 cup of water
Coarse salt to taste
Rosemary to taste
Rapidly process the yeast, flour, and rosemary in a food processor until well combined
Add the olive oil and 1 cup of water
Process until a smooth dough forms that is easy to remove from the sides of the processor
Transfer the dough to a bowl, cover it, and let it rise (remove a small ball of dough and place it in a cup with water; when the dough is ready, the ball will float to the surface)
Divide the dough into 2 portions and shape each one into a pizza crust in a 30 cm diameter pizza pan
Season with coarse salt and rosemary
Let it rest covered for 30 minutes before baking
Bake in a preheated oven at 250°C (250°F) for 15 minutes or until golden brown
Serve warm or at room temperature
Yields: 6 portions
Calories per serving: 355
