Pizza Dough

Directions

Take a small amount of water (from the 250g), a little sugar, and a bit of flour to activate the yeast. Allow it to activate for about 15 minutes in a warm place.

While waiting for the yeast to activate, in a bowl, combine the flour, salt, and olive oil, creating a well in the center.

Once the yeast is ready, pour it into the well and gradually incorporate it with the remaining lukewarm water until a firm but pliable dough is formed.

Grease or flour a bowl and place the dough inside to rest. Drizzle a little olive oil on top to prevent it from drying out.

Cover the bowl with plastic wrap and a kitchen towel, and let it rise for 1 hour in a warm place or 2 hours at room temperature.

When the dough is ready, divide it into 3 equal portions (for a thin crust) or 2 portions (for a thicker crust) for a 32cm pizza pan.

Stretch the dough either with your fingers, pressing it in circular motions, or with a rolling pin if you prefer a crispy texture.

Do not make it larger than the size of the pan, and the filling should reach about an inch from the edge of the dough.

For a fantastic bake, place parchment paper between the dough and the pan, and sprinkle with cornmeal.

Bake in a hot oven until the ingredients are nicely browned.