Homemade pizza dough

1. Kneading. Place all of the ingredients in a bowl or in the Lékué Bread Maker, except for the oil which has to be added at the end when the ingredients have been mixed together. Mix them all by hand until you get an even dough.

2. Resting. Roll into a ball, cover with a cloth and leave to rest for 60 minutes, or overnight, in the refrigerator.

3. Forming the pizza. After it has rested, place on the floured mat and shape it into a square with a rolling pin or using your hands. Cover with a cloth again.

4. Rising. If you prefer a thin-crust pizza, you can now put your chosen ingredients on top and place it straight into the oven, on the rack.

If you want a thick crust, leave the bread to rise until it doubles in size (approximately 2 hours, depending on the room temperature). When the dough has risen, assemble the pizza with your ingredients.

Preheat the oven to 200ºC (392ºF) (cooking from above/below and fan-assisted).

5. Cooking. Place the mat on the oven rack and put it in the middle of the oven. Bake the pizza for approximately 20 minutes. Using oven gloves so that you don’t get burnt, remove the rack and mat from the oven.

Want to make your own pre-ferment?

Use the part of the ingredients specified in the recipe.

1. Mix 40 g of flour and 20 ml of water in a bowl or in the Lékué Bread Maker; all of the yeast will be dissolved in this mix.
2. Mix well until a hard ball is formed.
3. Leave to rest, covered with a cloth or in a sealed bowl, for 90 minutes or overnight in the refrigerator.