Ingredients
Toppings
Directions
- 1
Mix all ingredients but salt. Rest 30min, add the salt, and start working the dough until it is smooth and elastic. Rest.
- 2
Total bulk between 3 to 4 hours. The dough should have risen at least 50% and be rounded on the edges. Then take it to the fridge.
- 3
After 24/48h cold retard take the dough out of the fridge, divide and make four balls, transfer them to parchment paper, brush with oil (let it rest covered until puffy for around two or three hours).
- 4
Shape stretching each ball into a small oval, add toppings, and bake on a pizza stone or steel plate at 500F for 8-10min
