Pizza Dough 21/08/2008 Pizza Dough Instruments: a breakfast cup a mixing bowl a wooden spoon a teaspoon a kitchen duster ...and ingredients: 500g of Type 0 (or type 400) flour a yeast cube (25g) extra-virgin olive oil salt Starting Today we learn how to prepare pizza dough. This recipe alone let you brew good flat bread, but we'll use this dough for other recipes too. Dose for 2 baking tins, 4/6 people Take the cup (fig.1) and pour inside 200cc of warm water (fig.2) Not too hot, otherwise it will kill the yeast. Take the yeast (fig.3), put it in the cup (all, or 3/4 of it) (fig.4) and, using the teaspoon, melt it completely with the water (fig.5). Pour 480g of flour in the mixing bowl, pur some oil (fig.6), add some salt as you need, one or two teaspoons should be enough. Pour the water/yeast mix in the bowl, and mix with the wood spoon until you get a raw knead (fig.7) using all the flour in the bowl. During this operation could be necessary to add some water (if the knead is too dry) or some flour (if the knead is too wet). Now, put flour in your hands, put some flour on the knead and take it in your hands. Knead it by hands for 5/10 minutes (watch the video) until it's malleable and homogeneous and does not stick to your hands anymore. Made a ball out of that, put that in the bowl (fig.8) and cover it with the duster (fig.9). Let it raise for 2/3 hours or more in a warm location (20°C/30°C). Your dough is ready! It should have doubled it's volume at least (fig.10). Images & Videos Video ('.3GP' For QuickTime viewing)

Try this at your own risk! Otherwise prepare for starvation!