- 500 g Flour T45
- 10 g Fresh baker's yeast
- 1 C. soup Olive oil
- 8 g Fine salt
- Mix the baker's yeast with 300 g of lukewarm water. In a salad bowl, place the sifted flour with the fine salt and form a well. Add olive oil and yeast.
- Knead the dough by hand (or slow speed in the bowl of a robot with hook). The dough should be flexible and not sticky (add a little flour if necessary).
- Form a ball, place it in a floured salad bowl, oil it slightly and cover the bowl with a clean cloth. Let (rise) the dough in room heat for about 1 hour.