1kg unbleached, stoneground whole-wheat flour or strong bread flour
550ml water at room temperature
7g of Dried Yeast or 1 Sachet
20g Sea Salt
30ml Extra Virgin Olive Oil
STEPS
Step 1
Place Flour and 500ml of the water in a mixer fitted with a dough hook attachment. Start mixing on a low speed and keep mixing until the flour has absorbed all the water but is still not smooth. This should take only 3-4 minutes. Stop the mixer and let the dough rest in the bowl for 15-20 minutes.
Step 2
In the Meantime, dissolve the yeast in the remaining water. Once the dough has rested, turn the mixer on to medium and add the dissolved yeast. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more.
Step 3
A good way to check the elasticity is to stretch a piece of dough and if it forms a strong, transparent membrane without breaking, it is ready. Let the dough sit, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. The dough is now ready to be shaped into balls and then rested further in refrigerator before shaping into discs.
