500g of normal or wholemeal or gluten-free flour
250ml of water
2 tablespoons of virgin olive oil
a pinch of salt
A little flour (to sprinkle on the countertop)
- We take a large bowl (we are probably going to smear around it) and add 400g of the flour we have chosen. We must have a little left over in reserve.
- In the middle we make a hole. In the hole we are going to pour the yeast and little by little the water, and we are mixing with our hands. It is better not to pour the water all at once, to feel the texture of the dough, and see if you need more or not. For that amount of flour, we will need approximately a glass of water, but even if we follow a recipe, the kitchen has a large part of intuition, so listen to your chef’s instinct to know when it is ready, although we are going to give you a hand.
- After kneading a little, add two pinches of salt and the olive oil. The salt is added at this point, because it should not be in direct contact with the yeast, so remember not to add it all together.
- Now that we have all the ingredients, we continue to knead for about 10 or 15 minutes, until the dough is uniform and no longer sticks to our hands. While we knead, a trick is to break the dough and put it back together, and twist it into spirals. This will make it a little elastic, that is the texture that you should notice. With that consistency later it will stretch very well.
- Once we have made our dough, we must sprinkle a little flour in the bowl, store it there, cover it with plastic wrap so that it does not get air, and let it rest in the fridge for at least an hour, although it also helps us one day to another.