Ingredients
- Flour: 500g (Fluid wheat flour (type T45 or T55) or T45/T55).
- Lukewarm water: About 250ml to 300ml (should be lukewarm, not hot).
- Instant baker's yeast: 1 tablespoon (or 1 sachet).
- Sugar: 1 teaspoon (to help the yeast activate).
- Salt: 1 teaspoon.
- Olive oil: 3 to 4 tablespoons (gives elasticity and flavor to the dough).
- Optional: A pinch of dried oregano or garlic powder mixed with the flour for added flavor.
Instructions
1. Activate the yeast: In a small bowl, mix the lukewarm water, sugar and yeast. Let sit for about 5 to 10 minutes until the mixture becomes foamy.
2. Mix the dough:
- In a large bowl, mix the flour and salt.
- Make a well in the center and pour in the yeast mixture and olive oil.
- Mix with a wooden spoon or your hands until a coarse dough forms.
3. Kneading:
- Place the dough on a floured surface.
- Knead for about 8 to 10 minutes. You want the dough to be smooth, elastic and no longer stick to your hands.
- Tip: If the dough is too sticky, add a little flour; if it is too dry, add a teaspoon of water.
4. First lifting: Lightly oil the bowl and place the dough in it. Cover it with a clean cloth or plastic wrap. Let it rise in a warm place away from drafts for 1 hour to 1 hour 30, or until it has doubled in volume.
5. Shape the pizza:
- Release gases from the dough by pressing on it with your fist.
- Divide the dough into 2 or 3 balls (depending on the size you want for your pizzas).
- On a floured surface, roll out each ball into a circle using a rolling pin or stretch it by hand.
6. Cooking:
- Preheat your oven to the highest setting (usually 220°C–250°C).
- Add your toppings (sauce, cheese, meats).
- Cook for 10 to 15 minutes until the crust is golden and the cheese is bubbling.