HoMEmAde PiZZa DoUgh - Italian base

HoMEmAde PiZZa DoUgh - Italian base

Ingredients

All Purpose flour (Maida) - 2 cups (little less than 2 cups)

Lukewarm Water - 3/4 cup

Powdered Sugar - 2 tbspn

Salt - 1 tspn

Extra Virgin Olive Oil - 1 tbspn

Active Dry Yeast - 1 tspn (Optional)

Method - Technique with Yeast

Mix powdered sugar with luke warm water add yeast and let the mixture settle down for 10 mins approx. until yeast dissolves in water. Add Salt, Extra virgin olive oil, and All purpose flour in the water mixture and mix it properly for 10-15 mins.

Now take one big bowl grease it with any vegetable oil/ olive oil. Keep the dough in the greased bowl for 2 hrs and cover the bowl with some cotton cloth. Dough should be doubled in size after 2 hrs. Check after 2 hrs, your pizza dough is ready to use.

Note: If you don't want to use yeast, you can follow the recipe except adding yeast and keep it in warm blanket for 24 hrs. Dough should be doubled in size, if not keep it for some more time and check again.

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