3/4 cup of warm water (180 ml)
1 packet of active dry yeast (15 g) crumbled
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil (for greasing)
All-purpose flour (for dusting)
3/4 cup of warm water (180 ml)
1 packet of active dry yeast (15 g) crumbled
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Oil (for greasing)
All-purpose flour (for dusting)
In a large bowl, combine the warm water and yeast
Mix gently with a spoon until dissolved
Add 1 cup of all-purpose flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add another 1 cup of all-purpose flour
Mix well until the dough comes away from the sides of the bowl and becomes sticky
Dust a clean surface with remaining all-purpose flour
Knead the dough, incorporating the flour gradually, until it comes away from your hands and is smooth and elastic
Shape the dough into a ball
Wash the bowl, dry it, and grease it with oil
Place the dough in the greased bowl, cover it with plastic wrap, and let it rise to double its volume (about 40 minutes)
With your hands, press the dough down, place it on a floured surface, and knead for 1 minute
Divide the dough into two parts
Use a rolling pin to open them up to get two disks of 20 cm in diameter
Grease with oil and dust with all-purpose flour two pans of 20 cm in diameter
With the help of a rolling pin, place the dough disks in the prepared pans
Let it rise for another 20 minutes
Heat the oven to 250°C (very hot)
Bake in the preheated oven until the surface of the dough is firm and does not brown (about 20 minutes)
Remove from the oven and apply your chosen topping
Finish baking according to the recipe's instructions.
