Ingredients
1 kg flour
720 ml water
75 ml olive oil
40 gr fresh yeast (or 15 gr dry yeast)
22 gr sugar
22 gr salt
Tools
Bowl
Mixer
Towel
Oven
Pan
scale
Directions
Step 1
In a bowl add water and fresh yeast, mix well until the yeast dissolved.
720 ml water
40 gr fresh yeast (or 15 gr dry yeast)
Bowl
Step 2
Add the sugar, flour, and salt. Mix well until all the ingredients are incorporated into the dough.
22 gr sugar
1 kg flour
22 gr salt
Mixer
Step 3
Add the olive oil and mix it into the dough. Keep kneading, be aware that this dough is high in hydration so I recommend keeping kneading it in the bowl for about 8 min.
75 ml olive oil
Bowl
Step 4
Cover with a towel and let it rest for 30 min.
Towel
Step 5
Fold the dough on itself. Cover with a towel and let it rest for 30 min.
Step 6
Fold the dough on itself. Then move it to an oiled working surface.
Step 7
Divide the dough into 200 gr pieces.
scale
Step 8
Round each piece to a ball. It doesn't need to be perfect but try to get a smooth surface.
Step 9
Let the balls rest on a floured tray, cover with a towel until doubled in size.
Step 10
In the meantime- preheat the oven to 220C or 430F and place a pan with pebbles for heating.
Oven
Pan
Step 11
Open the dough carefully and place it directly on the hot pebbles.
Step 12
Bake for 20 min. If the bottom is still soft- flip the frena and let it bake for another 5 min (bottom side facing up).
Step 13
Eat immediately.
