My stunning padlet by Alex De Oliveira https://padlet.com/35545/5qnl3j7yt9vs Made with wonder en-us 2016-12-22 18:30:35 UTC 2023-10-14 15:26:39 UTC hello@padlet.com 35545 https://padlet.com/35545/5qnl3j7yt9vs/wish/144709671 2016-12-22 18:37:52 UTC https://padlet.com/35545/5qnl3j7yt9vs/wish/144709671 you know what it is you love it or you hate it you all had it before 35545 https://padlet.com/35545/5qnl3j7yt9vs/wish/144709698 2016-12-22 18:38:13 UTC https://padlet.com/35545/5qnl3j7yt9vs/wish/144709698 the origin of pizza is Italy it all started in Italy 35545 https://padlet.com/35545/5qnl3j7yt9vs/wish/144711382 2016-12-22 18:52:47 UTC https://padlet.com/35545/5qnl3j7yt9vs/wish/144711382 in a large mixing bowl, combine flours and salt.In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake. 35545 https://padlet.com/35545/5qnl3j7yt9vs/wish/144712390 2016-12-22 19:04:14 UTC https://padlet.com/35545/5qnl3j7yt9vs/wish/144712390 you will need 35545 https://padlet.com/35545/5qnl3j7yt9vs/wish/144712467 INGREDIENTS
  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)
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