T
| Basic Dough |
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
This dough can be used for both pizza and focaccia bread.
Ingredients
- 400g white flour (about 2 ½ cups)
- 100g semolina flour (about 5/8 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
- In a large bowl mix 400g white flour (about 2 ½ cups) with 100g semolina flour (about 5/8 cups), then 1 tsp salt and 1 tsp sugar.
- 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.
- Mix in more water slowly until you have a stretchy but not too dry mixture. If you add too much water, add more flour.
- 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.
- 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.