Ingredients
- 340 g water
- 6 g yeast
- 28 g extra virgin olive oil
- 480 g all-purpose flour
- 12 g salt
Method
- Bloom the yeast in a little lukewarm water until pastey
- Combine the water, bloomed yeast, oil and half the flour in a bowl
- Mix until a thick batter
- Add remaining flour and salt
- Knead until elastic
- Cover and rise for at least 2 hours or overnight in the fridge
- Form into pizza directly from fridge