This is the recipe:
- 1 kg pizza flour
- 680 gr water
- 4 teaspoons dry yeast
- 12 tablespoons olive oil (and even more for handling the sticky dough)
- 2 tablespoons salt & 2 teaspoons sugar
- kneaded for 15 minutes on a stand mixer with a dough hook , than rest for 3 hours.
The pizza turned out beautiful and delicious with a lot of air pockets in the crust, but was just awful to digest, everyone in my family said that, so its not a personal problem. what should i change to make it more lightweight? Maybe its the ridiculous amount of olive oil that i used? Thank you ;)