Ingredients
- 500g bread flour
- 325ml warm water
- 7g active dry yeast
- 10g salt
- 15ml olive oil
Steps
- 1
Dissolve yeast in warm water, let sit 5 minutes.
- 2
Mix flour and salt in a large bowl.
- 3
Add yeast water and olive oil, mix until combined.
- 4
Knead for 8-10 minutes until smooth and elastic.
- 5
Cover and let rise for 2 hours until doubled.
- 6
Divide into 2 balls, rest 30 minutes before shaping.
Oven Settings
Preheat NA-300L to 500°C for 15 minutes. Stone deck should be fully heated.
View NA-300L details →Tips
- Use bread flour for better gluten development.
- Cold fermentation (24-72h in fridge) develops more flavor.
- Room temperature dough shapes more easily.
