The Hayaa Oasis

INSTRUCTIONS

In a bowl, add a tablespoon of white sugar, about 320ml of warm water and 7g of yeast (the one that requires blooming and is for savory breads). Mix well and set it aside for ten minutes.

In a standing mixer, add a hefty teaspoon of salt, 500g of all-purpose flour, half a teaspoon of dried rosemary and thyme, and about 30ml of olive oil. Mix at medium speed until it is incorporated and let it knead for about 5 minutes.

Here you will notice that the dough might be too wet or sticky and is not coming together like it should, you can choose to add a tablespoon of flour at a time until it comes together. I recommend not going beyond two tablespoons or you might be too hasty and end up with a dry dough.

To test know you are done kneading, you should see the dough spring back when you poke it. Let it rest for about an hour minutes. For the gluten to relax and for you to have an easier time shaping your pizzas. Make sure to seal it in an airtight container or you will end up with a dry skin that forms over the surface of the dough.

Pro Tip: have an oven warmed then turned off. Let it be around 45 – 50 degrees or so with a bowl of water or a tray of water inside. Leave your dough to rise in there covered with a cloth!