Pizza - quick, crispy dough
A quick version of the classic Italian pizza dough. For a crispier crust, use durum wheat flour (finely ground semolina) instead of the standard type 00 flour. Durum wheat is an Italian variety known for its very hard grains and lower glycaemic index, providing a longer-lasting feeling of fullness.
Preparation: 1h 10 min
Easy
Preparation: 1h 10 min
Easy
Ingredients:
- 240 g water
- 40 g extra virgin oil
- 400 g semoline
- 5 g sugar
- 6 g salt
- 15 g Yeast baker's, compressed
Method of cooking:
- Add 400 grams of semolina to the mixing bowl. Grind for 1 minute at a speed of 20 rotations. Add 15 grams of fresh yeast (optionally 1.5 teaspoons of dried), 1 teaspoon of sugar and 240 grams of water. Knead the dough for 3 minutes.
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