The best pizza & # 039 Backhaus; It everr ...

Preparation

1. Add water to give yeast, olive oil, sugar, salt and flour in a bowl. With a heavy wooden spoon mix to form a wet, very sticky dough. Do not try to knead with your hands because it is too sticky to handle. The mixture is initially appear dry, but as you continue to mix the flour absorbs all and press the edges of the bowl. Very, very thick, to form, adding more flour if necessary, a sticky dough ball around.

Once mixed, cover the bowl with a cloth and leave at room temperature for 12-16 hours.

2. Flour a work surface very well; Spatula scrape sticky flour bubbling mass. Flour your hands and flatten to pack. Divide the dough into 2 pieces and use to handle a lot of flour, knead for a few minutes on each side in order to form 2 balls of soft, elastic dough. Let stand in covered floured board for 30 minutes. Your pizza is ready! This paste is best if refrigerated overnight, but we will come to room temperature before shaping Pizza.

This dough also works well for the thin crust or thick crust pizza recipes.

NOTE: As with all dough recipes vary the amount of flour by the time the brand of flour, etc. Use as much flour as you need to handle the dough, but be aware that the viscosity of the dough, the better is the texture of the pizza crust will be.