Authentic German Pizza Dough (Pizzateig) by Annabelle’s Lair

[BakerAunt]

Authentic German Pizza Dough (Pizzateig)
Submitted by Annabelle's Lair on January 13, 2015 at 7:04 pm

Makes a typical thin crust pizza dough.
Yield: 1 pizza
Source: Woodlandgardner "Ulrich"

1/2 cup water
1/2 teaspoon active dry yeast
1 teaspoon of brown sugar
1 1/4 cup unbleached flour (I use King Arthur)
1/2 teaspoon salt

(Optional additions)
Chia seeds
flax seeds
Wheat germ
Poppy seeds
Dried herbs

Combine water, sugar, yeast and let sit 5 minutes until dissolved.

Then add flour, salt, optional additions to yeast mixture and knead 3-4 minutes or until everything well mixed.

Place dough in bowl, cover with sticky wrap, and let rest 2-4 hours and/or up to 4 days in fridge.

I bake my pizza crust at 375F on hearth stone for at least 20 minutes to get a crunchy bottom.

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