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Ingrediënten Bereiding
1. Doe het water, de gist, de olie en het zout bij elkaar in een grote kom en roer tot
het zout is opgelost. Laat het deeg rusten tot het een beetje schuimig wordt
(ongeveer 10–20 minuten).
2. Giet het mengsel in de kom van de keukenmachine en zorg ervoor dat alle gist in
de kom zit.
3. Voeg de bloem en het zout toe aan de mengkom. Steek een kneedhaak in de
machine en kneed het deeg ongeveer 4 minuten op gemiddelde snelheid. Het
mengsel vormt een bal die loskomt van de zijkanten van de kom.
4. Leg na 4 minuten de deegbal op een schoon, met bloem bestrooid werkvlak
om het te kneden. Kneed gedurende 2 minuten goed door. Snijd het deeg
doormidden en vorm van elke helft ronde schijven. Leg elke schijf in aparte, licht
ingevette kommen, dek af met plastic en laat het een nacht in de koelkast rijzen.
1 kopje lauwwarm water (ongeveer
38 °C)
1 tl droge gist
½ tl extra vierge olijfolie (koudgeperst)
3⁄4 kopje paneermeel of Italiaans meel
type 00
1 ½ kopje universeel meel
2 tl grof zout
2 pizza's
Perfect pizzadeeg
4 porties
6


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