2  Easy pizza dough (4 pizzas)

8 g (1 1/2 tsp) dry active yeast
400 g (400 ml) cold water
25 g (2 Tbsp) olive oil
600 g () bread flour
8 g (2 tsp) granulated sugar
12 g (2 tsp) salt

Prepare the dry active yeast according to the instructions on the package. Mix all ingredients together in a mixing bowl until they all come together properly, no need to knead the dough. Cover the bowl and let the dough rest at room temperature for about 45 minutes.

Scrape the dough out on a floured workbench and cut it into four pieces (or more for smaller pizzas). Shape each piece into a ball by tucking the edges towards the middle to get tension on the surface.

Put the balls onto a tray (or a larger plate). Pour a couple of drops of olive oil onto each ball and spread out the oil so the surface of the balls is covered with olive oil. Cover with plastic wrap, and put the tray into the fridge to let the dough balls proof for 8-24 hours (up to 48 hours should work).

Preheat the oven to 480 F, or the highest temperature, for at least 30 minutes before baking the pizzas. Prepare toppings.

Prepare one dough ball at a time; stretch or roll out the dough, cover with toppings (tomato sauce, cheese, toppings), and bake one pizza at a time for approx 5-10 mins. Let cool on a cooling rack until ready to eat.

2.1 Notes

Source: “Bröd & pizza”, Martin Johansson, 2012, Natur & Kultur, Stockholm