DOUGH FOR PIZZA AND BREAD
700g of flour
450 g of lukewarm water
10 g dry baker’s yeast (or 20 g fresh yeast)
1. Dissolve the yeast in warm, hot water.
2. Put the flour and salt in a very large bowl and add the water with the yeast. Mix well with a wooden spoon until all ingredients are well mixed.
3. Cover with plastic wrap and let rise for at least two hours. It is not a problem if the dough is left to rest for several hours or even overnight.
4. Store the dough in the refrigerator until ready to use it, always covered with transparent film.