Ingredients

No need to add units, just type the values!

Instructions

1. Mix all the ingredients in the following order. Water -> Starter -> Flour -> Salt
2. Mix by hand for 5 min. and let rest covered for 15 - 30 min.
3. Place the dough in the table and peroform a series of slap and fold to build strength in the dough. Knead the dough and shape into a ball. Let rest for 4 - 5 hours or in the fridge overnight, until it grows at least 50% of it's original size.
4. Seperate the dough into dough balls of your desired weight.
5. Place the dough balls in a lightly floured proofing box or in between two baking trays.
6. Let the dough balls rise for 2 - 4 hours until they have grown and and have soft consitency
7. Lift the dough ball by carefully using a scraper and place in flour (preferably Semolina) in order to stretch it.
8. Stretch by hand so that the air bubbles in the dough remain unpopped. Using a rolling pin might actually degas the dough, but if you are a begginer it's ok.
9. When baking on a pizza tray I like to grease it using garlic butter, but other oils work too
10. Add sauce and toppings (I like to brush the pizza crust with garlic butter before and after baking) and bake for 15 - 20 min at 420º Farenheit. Lift the pizza with a spatula and check it's color. The bottom getting slightly brown will be an indicator that your pizza is done.