A cake recipe for all foodies:
Dampfl:
Mix the yeast into the flour and then leisurely add the lukewarm water. Beat with a wooden spoon for 3-4 minutes.
The dough in a lightly oiled baking dish form, cover with plastic wrap and leave at cool room temperature 6-24 hours.
The dampfl should triple in volume and lightly bubble.
It can be stored in the refrigerator without problems up to a week, the longer the better the flavor of the pizza.
Pizza dough:
On the day of baking, remove the dampfl from the refrigerator and let it reach room temperature in about 1 hour.
In the meantime, mix the flour for the main dough in the Weitling mold, stir in dry yeast briefly if fresh yeast is used, it can simply be roasted into the yeast (it’s not much).
Then mix the water (lukewarm) into the Dampfl and this to the flour in the Weitling form, briefly knead (about 1 minute) until the whole thing connects to a ball, then the dough 15 min rest, the flour swells derweil this time already a little bit.
Later, add the salt and oil in the bowl and knead the dough for about 5 minutes until it is elastic. The dough has the right elasticity when you pull a piece out of the baking bowl with your hands and a membrane is formed, almost as if you were pulling apart a piece of balloon.
If you do this correctly, the flour will have developed its gluten just right.
Now let the dough norma
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