This recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade pizza, you’ll find any excuse to make one.

Level: Easy
Prep time: ~ 5 min
Raise time: min 6/8 hours - max 72 hours
Baking time: ~ 16 min at 220 degrees (it is preferable on a hot pizza stone)

Ingredients:
	3dl cold water
	2 tbsp. olive oil
	10g yeast
	2 tsp. salt
	6dl pizza flour (e.g. 5dl Tipo 100 and 1dl durum flour)

Instructions:

1. Open the baking bag - fold the edge of the bag and place it on the table like a sock

2. Pour water, oil and yeast into the bag and make sure the yeast dissolves

3. Pour salt and flour into the bag

4. Pinch the bag together in the shaft - lift - knead with the tip / "toe" inside the bag until all the flour has spread - knead gently on the table - min 1 minute. There must be no dry spots with flour. The dough should be smooth and uniform

5. Release the tie by the dotted line at the front of the "sock" - tie the tie - not too tight - the dough should be able to breathe

6. Place the dough in the refrigerator for long-term rise until you are about to bake - min. 6/8 hours max. 72 hours

7. Turn on the oven at 250 degrees - preferably use a pizza stone 

8. Remove the dough from the refrigerator

9. Cut a hole in the tip / "toe" - approx. 4 cm hole

10. Gently squeeze the dough out of the bag into a spiral on a sheet of baking paper

11. Dip your fingers on one hand in olive oil. Press the pizza flat on the plate. The olive oil prevents the dough from sticking to your hand

12. Decorate with your favorite ingredients - e.g. tomato sauce, oregano, cheese etc.

13. Turn down the oven to 220 degrees

14. Pull the pizza with the baking paper over to the pizza stone. With no pizza stone just place the plate in the oven.

15. Bake for approx. 16 minutes

16. Full-fill pizzas should bake longer than low-fill pizzas, so pay close attention to your pizza

You're all done — now it's time to taste it and enjoy its flavorfulness! Let us know how it went in the comment section.