- 2kg strong white flour (no self-raising or other extras)
- 4 sachets of yeast, 7g each (not the super fast bicarbonate stuff)
- Salt
- Sugar
- Olive Oil
- Water
The main problem is to get the right consistency, i.e. how much water to add. You'll have to do some experiments here. Just start with obviously too little water and add (be careful: you'll quickly have put too much water, then you need to top up again with flour. it goes round and round.)
I usually mix all the ingredients in a big bowl before adding the water, i.e. flour, yeast, 2 table spoons of salt and sugar each, and approx 5 table spoons of oil. Only then I add the water. An alternative would be to dissolve the yeast in a bit of water first and add it like that to the flour; I should try that out.
Then you work the dough for at least 10 mins. Nothing should stick on your hands (too wet), and if you rip the dough in two pieces you don't want to find any remaining parts the are not well mixed with the rest (dry flour, etc). It shouldn't be too chewy as you'll find it hard to spread it later on.
switch on the oven for 3 minutes just to make it a bit warm. put dough in a big bowl you covered in flour. put the bowl in the oven and leave to rest for 2 hours. the longer the better. the warm environment in the oven makes the yeast grow faster.
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