- 1 Cup water.
- 4 -½ Cups flour.
- 1/4 Cup olive oil.
- 1/4 Cup pressed yeast.
- 1 Tablespoon sugar.
Dissolve the yeast in half glass of warm water.
Pour the water into a pastry bowl. Add olive oil, sugar, flour and dissolved yeast.
Mix ingredients with the help of a Stiria Inox. Magefesa blender. With the kneading hook on process at low speed. Add salt.
Increase the speed and continue processing.
If the dough is too sticky, sprinkle flour little by little and continue blending until smooth and uniform.
Place dough on a lightly floured surface and divide it into two halves.
Knead each half and shape into a ball. Cover with a clean dry kitchen towel and let rest for about 30 minutes.
On a floured surface, to prevent the dough from sticking, stretch each half with the help of a pastry roller.
The thickness of the dough will depend on our liking, whether we want a fine crust or a mass type bread
Dough should be baked in a preheated oven at 375- 390°F.
Cooking times will be somewhere between 10 and 15 minutes, depending on the base thickness.
Using semolina wheat instead of regular flour will give dough a different texture, providing crust with a professional finish.