| Pizzamehl | 250 g |
| Salz | 10 g |
| Hefe | 9 g |
| Wasser | 150 g |
Mix 250 g Pizzamehl with 10 g Salz in a bowl. Then dissolve 9 g Hefe in 150 g Wasser and add them afterwards. After mixing the ingredients thoroughly, knead the dough 7-10 min until it feels evenly and smooth. Preferably use your hands, but a kneading machine should also do the job.
The dough should rest at least over night (7-8 hours) in the fridge and the longer it rests, the better. If you're in a hurry, you can also rest it at room temperature for 3 hours or until the doughs volume has doubled.
Take the dough out of the fridge and let it sit half an hour. Fill a heat resistant bowl with water and put it in the oven preheating to around 220-250°.Form a ball out of the dough and form it into flat pizza on a floured surface stretching the dough and pressing the inner part into a thin layer. Bake for 5-7 minutes.