Pizza with paper no2

Okay, this is a different pizza dough, larger crust, but very nice, not too dry. We did enjoy this one much more without the paper ( stuff like that just happens sometimes) although we had one person happier with the paper underneath and was demanding paper for his paperless pizza. You gotta keep people happy.

This recipe make two large pizza's with a thick crust, but very thin under the toppings.

Type of dish: main, dough
Cost: cheap
Difficulty: easy
Serves: 4-6
Time: 65 min
Preparation time: 15 min
Resting time: 30 min
Baking time: 15-20 min

You'll need:
A large mixing bowl, a cup, a teaspoon, a pasteboard or table, knife

  • 4 cups flour plain
  • 1 1/2 cups water
  • 2 tsp salt
  • 1 tsp dry yeast
  • 3 tbsp olive oil
 Let's roll:
Mixing bowl: All of it. All the ingredients in the mixing bowl, at once, and mix well till a ball starts forming. Take it out and start kneading. This takes linger than pizza dough with paper no 1, because the dough starts rising while you're at it. Knead it until a smooth ball forms, then pat with flur and put back in mixing bowl, cover with dishcloth and set aside for 30 min to rise. After this time, knead again to punch down the bubbles and reduce in size.Ready to use/bake dough. You can cut it in two and use half the dough if you don't need more. But you probably will, because it's soo good. Really. Just don't put it on fake parchement paper, or any paper at all. Tin foil as well- it's really sticky.
Voila. Stretch, sauce it, put topping on and bake.

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