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Zutaten Zubereitung
1. Wasser, Hefe, Öl und Salz zusammen in eine große Schüssel geben und rühren
bis sich das Salz auflöst. Ruhen lassen, bis es leicht schaumig wird (10–20
Min.).
2. Die Mischung von Hefe und Wasser in die Schüssel der Küchenmaschine geben,
dabei darauf achten, dass die ganze Hefe in der Schüssel ist.
3. Das Mehl und das Salz in die Mixerschüssel hinzugeben. Einen Teighaken
einsetzen und mit mittlerer Geschwindigkeit etwa 4 Min. lang kneten. Die
Mischung formt sich zu einem Ball, der sich von den Seiten der Schüssel löst.
4. Nach den 4 Min. den Teigball auf eine saubere, mit Mehl bestäubte Arbeitsfläche
zum Kneten legen. 2 Min. lang gut durchkneten. Den Teig in zwei Hälften
schneiden und jede Hälfte zu runden Scheiben formen. Jede Scheibe in separate,
leicht eingefettete Schüsseln legen, mit Plastik abdecken und im Kühlschrank
über Nacht aufgehen lassen.
1 Tasse warmes Wasser (ca. 38 °C)
1 TL Trockenhefe
½ TL Olivenöl "Extra Vergine"
(kaltgepresst)
3⁄4 Tasse Brotmehl oder italienisches
00 Mehl
1 ½ Tassen Universalmehl
2 TL grobes Salz
2 Pizzen
Perfekter Pizzateig
4 Portionen
6


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