Ingredients#
| Amount | Ingredient |
|---|---|
| 480g | flour |
| 9oz | water |
| 17g | salt |
| 17g | olive oil |
| 3g | active yeast |
Method#
- Straight dough method
- Cover and proof until double in size (About 60 minutes)
- Punch down, roll into a ball cover lightly in olive oil wrap and proof in fridge for 12-24 hours