Pizza dough

An uncomplicated dough: an hour of proving is enough before baking.

Ingredients

For the dough

• wheat flour (pizza flour, or Italian 00) — 200–250 g
• dry yeast — 7 g
• water — 125 ml
• olive oil — 30 g
• sugar — 1 tbsp
• salt — 2 tsp

For the topping (anything you like)

• pizza sauce
• red onion
• salami
• mozzarella
• semi-hard cheese

To serve

• olive oil
• rocket
• balsamic vinegar

Method

1. Dissolve the yeast (7 g) in 125 ml of warm water with the sugar and leave for 10 minutes.
2. Mix 200 g of flour with the salt, pour in the water and yeast and bring the dough together. Once it forms a ball, add the olive oil and knead for at least 10 minutes. Do not add extra flour — the dough will become smooth and elastic.
3. Cover and leave in a warm place for 30–45 minutes. The dough should rise a little.
4. Then make the sauce and assemble the pizza.
5. Bake at the highest temperature (250°C), preferably on a low shelf, for about 12–15 minutes.

Tips

• The pizza sauce is easy to make at home: simmer passata with salt, sugar, a clove of garlic and Italian herbs.