For pizza and fougasse.
If available in your region, try using pizza flour (Type 00) - I recently tried it and it makes a lot of difference, the crust is soooo crispy!
Ingredients:
- 500g flour
- 300ml warm water
- 4T olive oil
- 20g instant yeast
Method:
Pour the warm water into the bowl of a stand mixer, add the yeast and leave to "proof" for about 10 minutes.
Once the yeast is creamy and floating on the surface, add the flour and olive oil and mix with the dough attachment until a nice ball of dough is formed and it no longer sticks to the sides.
Cover the bowl with a plate and place in a warm place to rise until doubled.
I usually divide my dough into balls (about 4 to 6 depending on size of pizza dish) and roll out my dough rather thinly for a crispy crust.
