Black Pizza Dough

For black pizza dough, first sift flour with salt into a large enough bowl and make a dent in the center.

Crumble the yeast, stir with 2 tablespoons of lukewarm water until smooth and pour into the bowl. Sprinkle a little flour from the edge onto the yeast mixture and stir gently to form a paste, dusting the surface of this mixture with flour. Cover with a tea towel and let rise for about 15-20 minutes until the surface shows cracks.

Then gradually pour in the remaining water (about 130 ml) and the oil, working in the surrounding flour and sepia ink. Knead the dough until it forms bubbles and comes away from the side of the bowl smooth.

Once the dough is smooth and pliable, shape into a ball, dust with flour, cover with a tea towel and let rise again for about 30 minutes until doubled in volume.

Grease the baking tray with oil. Preheat the oven to 220 °C.

Knead the dough thoroughly once again. On floured work surface, pull into a round pizza base that is as thin as possible – the edge should be slightly thicker than the middle. Place pizza crust on prepared baking sheet and top with any ingredients.

Bake black pizza dough with toppings in the oven for about 20-25 minutes.

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