1 | In a mixer bowl pour 300 ml water, 40 g olive oil, 500 g plain white flour (French Type 65), 10 g yeast, 10 g salt, 20 g caster sugar then possibly 200 g leaven. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-1.webp) |
2 | Knead at medium speed for 5 to 10 minutes.
The dough becomes elastic and a slightly sticky... | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-3.webp) |
3 | ...and eventually peels off the sides of the mixer. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-4.webp) |
4 | Sprinkle flour on work surface, tip out dough, and form into a ball. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-5.webp) |
5 | Then put ball in a bowl, cover with a plastic sheet. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-6.webp) |
6 | Leave to rise in a warm place for one hour: dough will double in volume. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-7.webp) |
7 | At the end of this time, cut dough into small lumps (100 g approximately for small pizzas, 200 g or more for big ones). | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-8.webp) |
8 | Roll into balls. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-9.webp) |
9 | Cover with a plastic sheet, and leave to rise again before using. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-10.webp) |
10 | When ready to make pizzas, roll each ball of dough out thinly. | ![Pizza dough : etape 25 Pizza dough : etape 25](/images/recettes/four/104-0.webp) |
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You can replace half (or all) of the water with milk for a softer dough.