Pizza Dough – Anne Wilson

1 Mix the salt, yeast, sugar and water, cover with foil and place in a warm place until the mixture bubbles. Sift flour into a suitable bowl, press a well in the center, add yeast-water mixture and prepare into a dough. 2. knead dough on a lightly floured work surface for 5 minutes until smooth and pliable. For one thick pizza crust, roll out dough to 35 cm ø; for two narrow crusts, cut dough in half. Brush a 30 cm dia. pizza pan with oil, dust with wheat or corn semolina, place the dough on top, pull up the edges a little and roll inwards. Then top and bake as directed in each recipe.

Note: You can cook the pizza dough the day before: place it in a baking bowl greased with oil, cover with foil and place in the refrigerator. Before further processing, wait until the dough has warmed up repeatedly to room temperature, knead repeatedly for about 2 minutes, continue according to the recipe Leftover dough can also be frozen: sprinkle lightly with salt and place in a freezer bag. Frozen pizza dough lasts about 4 months. To defrost, place the dough in the refrigerator for one night, take it out and, as soon as it reaches room temperature, continue working.

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