-
1
Sift together the bread flour and cake flour into a bowl.
-
2
Add the salt, and mix until it is evenly distributed.
-
3
In a separate bowl, mix the lukewarm water, dry yeast, and sugar and let it sit for about 10 minutes.
-
4
It's done when it starts to bubble.
-
5
Add the mixture from Step 2 into the bowl from Step 1 in 4 to 5 batches, mixing with each addition.
-
6
Mix well while making sure the moisture gets evenly distributed.
-
7
Once the dough comes together, knead for 7 to 8 minutes.
-
8
Add olive oil, and knead again for 7 to 8 minutes.
-
9
Once the oil is thoroughly incorporated, cover the bowl with plastic wrap and leave it to rise for about 1 hour at room temperature.
-
10
The dough will rise to about twice its size.
-
11
During the cold season, let it rise by warming the bowl with about 40C lukewarm water.
-
12
Push the middle of the dough with your finger.
-
13
It's done if it doesn't come back out.
-
14
Remove the gas by gently pushing the dough with your palm.
-
15
Divide the dough into four.
-
16
(If quartered, the pizzas will be rather small.
-
17
If you want a bigger size, you can just divide into two.
-
18
Please adjust it to your preference.)
-
19
Freeze the ones you're not using.
-
20
Let them defrost at room temperature when using.
-
21
It will be a little less tasty though.
-
22
Place the dough on a sheet of parchment paper, and roll it out about 5 mm thick.
-
23
Coat the rolling pin with cake flour beforehand.
-
24
Add toppings of your choice and it's done after baking it for about 12 to 15 minutes in a 220C preheated oven.
