- Put the flour on a pastry board and make a hole in the centre.
- Take a glass bowl and pour a glass of warm water and crumble into the cube of yeast.
- Add sugar in the bowl.
- Stir to melt everything well and place the mixture with water and yeast in the flour-
- Dissolve 20gr of salt in another glass of warm water and add extra-virgin olive oil.
- Put the mix (salt and extra-virgin olive oil) into the flour. Knead.
- Keep close to you a little flour and warm water to integrate them into the dough until it reaches the right consistency (the dough should be soft and elastic).
- Continue to knead.
- When the dough is soft and consistent, make a large ball with it. Dust flour on it.
- Cover the bowl with a clean cloth and store in the fridge for the all night. The dough will double in size.
- Roll out the dough and put it on a tray.
- Add the favourite toppings: such as tomatoes, peppers, potatoes, cheese, mozzarella for pizza, ricotta, zucchini, truffles, porcini mushrooms etc.
- Add extra-virgin olive oil on the top
- Preheat oven and baking sheet to 220C/fan 200C. Put in the oven a bowl with water to get the perfect level of humidity.
- Place the pizza on the preheated sheet and bake for 10 – 15 minutes until the pizza is golden and crispy.