Min menu





500g plain flour

250ml of water

2 tablespoons of olive oil

A pinch of salt

5g baking powder


1. We take a large bowl (we are probably going to prick around) and pour in 400g of the flour that we have chosen. We must have some spare reserved.

2. We make a hole in the middle. In the hollow we are going to pour the yeast and little by little the water, and we are mixing with our hands. The water is better not to pour it all at once, to go feeling the texture of the dough, and see if you need more or not. For that amount of flour, we will need about a glass of water, but even if we follow a recipe, cooking has a big part of intuition, so listen to your chef instinct to know when it's right, although we are going to lend you a hand.

3. After kneading a little we add two pinches of salt and the olive oil. The salt is added at this point, because it should not be in direct contact with the yeast, so remember not to put it all together.

4. Now that we have all the ingredients, we continue kneading for about 10 or 15 minutes, until the dough is uniform and no longer sticks to our hands. While kneading, one trick is to break the dough and put it back together, and twist it into spirals. This will make it look a little elastic, that's the texture you should notice. With that consistency it will stretch very well afterwards 

5. Once we have our dough made, we must sprinkle some flour in the bowl, keep it there, cover it with plastic wrap so that it does not get air, and let it rest in the fridge for at least an hour although it also serves us from one day to the next.