3 hours (including raise and baking time)
2.5 dl lukewarm water
3 tbsp olive oil (42g)
1 teaspoon salt
450 g wheat flour (preferably typo 00 or other heavy gluten-containing flour)
50 g Mask flour (01 Pilsner or 02 IPA)
Mix Agrain® 02 flour and wheat flour together. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture. Leave to stand for 30-45 minutes or until it starts to bubble.
Add the oil and salt to the bubbling yeast mixture, then add the remaining flour mixture, stirring a little at a time. When the dough is supple and does not stick to the table and fingers, do not put any more flour in. It may be there is a little flour left over, set it aside and use it when rolling out the dough.
When the dough becomes too firm to stir, turn it out onto a floured table and knead it for about 10 minutes until the dough is smooth and elastic.
Then put the dough in a bowl greased with olive oil and set aside with a slightly damp tea towel on the kitchen table for 11/2 hours (or until it has reached double size).
When the withdrawal is over, divide the dough into two equal pieces, which are gently shaped into pizza bases.
On the two pizza bottoms add your favorite topping, for example:
Bake the pizzas at 230 degrees in 10-15.