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Preparation:
Take a large bowl (we will probably spread it around) and add 400 g of the flour we have chosen. There must be some reserve left.
Make a hole in the middle. Pour the yeast into the hole and gradually add the water, and knead with your hands. It is better not to pour all the water at once, to feel the consistency of the dough and see if more or less is needed. For that amount of flour, we will need about a glass of water, but even if we follow a recipe, cooking has a large part of intuition, so listen to your chef’s instinct to know when it is ready, although we will have him give you a hand.
After kneading a little, add two pinches of salt and the olive oil. At this point, the salt should be added, because it must not be in direct contact with the yeast, so remember not to combine it all at once.
Now that we have all the ingredients, we continue kneading for about 10 or 15 minutes, until the dough is uniform and no longer sticks to our hands. While kneading, a trick is to break the dough and put it back together, and turn it in a spiral. This will make it a little elastic, this is the texture you should notice. With that consistency it will later stretch very well
Once we have made our dough, we need to sprinkle a little flour in the bowl, put it there, cover it with film so that it does not take air, and let it rest in the fridge for at least an hour, although it also helps us from one day to the next.
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