Serves 1
Directions
- 1Mix yeast in warm water and let it sit for about 10 minutes.
- 2Mix all dry ingredients in a bowl.
- 3Add the yeast mixture to the dry ingredients and begin to knead.
- 4Once your dough starts to form, add your olive oil.
- 5Move to a floured surface and knead until completely smooth.
- 6Bulk rise for 30 minutes.
- 7Portion out to your desired size: 400g for garlic bread and pizzas (8x10 pan), 600g for bread loaf, 250g for Ooni Pizza.
- 8Tuck the dough under itself and roll to create a ball.
- 9Let rise in the fridge overnight or at room temperature for about 6 hours.
Ingredients
- 330 g Warm Water
- 4 g Active Dry Yeast
- 500 g Bread Flour
- 10 g Salt
- 5 g Granulated Sugar
- 5 g Diastatic Malt Powder
- 15 g Extra Virgin Olive Oil
Equipment
bowlmeasuring cupscalepizza oven (optional)
Tips
- Malt powder is optional but really helps with browning evenly.
- Let the dough rise in the fridge overnight or at room temperature for about 6 hours.
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