Pizza dough

1 kg bread flour

15 grams dry yeast

4 tbs sugar

4 tbs extra virgin olive oil

lukewarm water (as needed)



Melt the dry yeast and the sugar in half glass of lukewarm water and set aside for a couple of minutes. Put the flour into a container (or into the kitchen aid), add 2 tbs of olive oil, and the activated yeast and start kneading (with your hands or the machine), slowly add more water until you reach a soft dough (it should be very soft and still moist and if you knead with your hands it should be slightly sticky).

Knead energically for 10 minutes. At last add the salt and knead well.

Set aside for the first proofing into the same container. Coat the dough with 2 tbs of olive oil and cover the container with cling film and a cloth (keep it in a warm place if it is winter).

When the dough has doubled from its original size, punch the dough and knead again.



Give it the shape or use it (according to your recipe), but make sure it goes into a second proofing for at least further 45 minutes before cooking or baking it.