Basic Dough
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This dough can be used for both pizza and focaccia bread.
Ingredients
  • 400g white flour (about 2 ½ cups)
  • 100g semolina flour (about ⅝ cups)
  • 1 tsp salt and 1 tsp sugar
  • 25g fresh brewer’s yeast (lievito di birra – look for the little yellow cubes)
  • 4 TBSP olive oil
Instructions
  1. In a large bowl mix 400g white flour (about 2 ½ cups) with 100g semolina flour (about ⅝ cups), then 1 tsp salt and 1 tsp sugar.
  2. Take 25g fresh brewer’s yeast (lievito di birra – look for the little yellow cubes), and dissolve it in a smallish cup of warm water. Once dissolved, pour slowly into the dry mix, adding 4 TBSP olive oil.
  3. Mix in more water slowly until you have a stretchy but not too dry mixture. If you add too much water, add more flour.
  4. Knead for 10-15 minutes, then put in a warmed up oven for 40-60 minutes. Take it out, knead again, adding some flour if it’s sticky.
  5. Spread it out on a sheet: add olive oil, salt, and rosemary if it will be focaccia, tomato sauce and toppings for pizza. Cook for 30 minutes in an oven preheated to 180 Celsius.
Recipe by The student guide to Perugia at http://inperugia.com/food/recipes/basic-dough/