Pour the water in to a large bowl. Add the salt and mix until the
salt is dissolved.
Add 10 % of the flour to the salt and mix until all small lumbs have
dissolved.
Add the yeast and mix with your hands until the yeast is fully
desolved. This should take not longer then a few seconds.
Slowly add parts of the flour and mix with your hands. Always until
all the flour is absorbed. This will take longer the more of the flower
is already used.
When all flour was used up, you can use a kitchen machine for around
5 minutes to knead the dough until it is smooth. By hands this could
take around 15 minutes.
Drizzle some olive oil on top of the dough and then add a damp towel
on top of the dough and let the dough rise for at least two hours.
After these two hours form small dough balls (~200-250g) and put to
the fridge for 8-24 hours in an air tight box.
How to spread the Dough
Put some flour on to the work bench and put the dough ball on to
it.
Starting on the bottom, roughly 3 centimeter from the border, press
down and move your way up. This will live you with a small round base
with a rime, that will later form the crust.
Stretch the base by picking up the dough and stretching it onto your
forearm and subsequently flipping it back onto the bench. Repart this
several times.
In the end, form the now strected base in to a circle.
Baking the Pizza
For a really nice crust, one needs a really hot woodfire oven with
around 400 degrees.
For home use:
Heat the oven to the highest temperature on the mode. Pour a little bit of flour in a large
pan.
Add the pizza to the pan and put on the stove on middle heat.
When the top of the pizza is getting dry, add the tomato sauce and
toppings. Check the underside regularly. As soon as it starts to brown,
put in the oven and bake for 3-5 minutes.
