Add 1 1/2 cup flour, baking soda, malt powder, sugar, yeast and salt to mixing bowl, Mix well, add oil and warm water and mix on low until dough forms and it cleans bowl, Add more flour until bowl is clean and dough no longer sticks to it. Let mixer continue to mix on low for 5 more minutes.
2
Pull dough out of mixing bowl and form it into a ball, Olive oil a large sealable container with olive oil, Place dough ball into oiled container, turning to coal, Cover with lid to seal and refrigerate for 2 to 3 days, it's better after ageing for 3 days and it is good for about 7 days refrigerated.
3
Place dough on lightly olive oiled pizza tin and start hand pulling it out to fit pan, Lightly brush with olive oil and then top with your favorite sauce and toppings, Bake in a preheated 425 degree oven until browned and crisp to your liking, makes 1 14 inch pizza.
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