3 hours (including rising and baking time)
30 g yeast
2.5 dl lukewarm water
3 tbsp olive oil (42g)
1 teaspoon salt
450 g wheat flour (preferably typo 00 or other gluten heavy flour)
50 g Agrain® Super Grain Flour (01 Pilsner or 02 IPA)
Mix Agrain® 02 IPA Super Grain Flour and wheat flour. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture. Leave to rest 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 little by little. When the dough is smooth and flexible and does not stick to the table and fingers, do not add any more flour. There might be some flour left over, set it aside and use it when rolling out the dough.
When the dough becomes too firm to stir, pour it onto a flour-sprinkled table and knead it for about 10 minutes until the dough is smooth and elastic.
Now put the dough in a bowl rubbed with olive oil and set aside with a slightly damp tea towel on the kitchen table for 1,5 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.
Now add your favorite topping, for example:
Bake the pizzas at 230 degrees for 10-15 min.