Pizza Dough

Latifa TrabelsiChef

Ingredjenti

• 7 1/2 cups all-purpose flour, sifted
  7.5 cup
• 33 grams yeast, equivalent to 3 packets
  33 gram
• 3 tablespoons salt, leveled
  3 tablespoon
• 4 1/2 tablespoons sugar
  4.5 tablespoon
• 3 cups liquid milk, at room temperature
  3 cup
• 3 tablespoons olive oil
  3 tablespoon

Passi

1. 1

   Mix the dry ingredients together, then add the olive oil and mix well. Add the milk and knead the dough well, cover it, and let it rise in a warm place until it doubles in size.

   Għodda meħtieġa:

   Bowl tal-ħawt

   recipe.minutes
2. 2

   Knead it again after half an hour and let it rise again until it doubles in size.

   recipe.minutes
3. 3

   The dough is now ready to use, and the amount is enough to make 3 pizzas with a diameter of 25 cm or 25-30 calzones. You can store the leftover dough by wrapping it tightly in plastic wrap and placing it in the coldest part of the refrigerator until use.

   Għodda meħtieġa:

   🍳

   Plastic Wrap

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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