Pizza Dough (Impasto per la pizza)

Ingredients for 2 pizzas

425 gr (14.9 oz) 00 Flour
5 gr (0.17) Brewer's Yeast
250 ml (8.45 fl oz) Room Temperature Water
10 ml (0.33 fl oz) Extra Virgin Olive Oil
10 gr (0.35 oz) Salt

VIDEO RECIPE
Pizza Dough - Impasto per la pizza

VIDEO RECIPE
Margherita Pizza - Pizza Margherita

Sprinkle some flour on the working surface and place the flour on it
Make a well in the middle and pour a little water, add the crumbled yeast, blend the flour little by little then add the remaining water
Knead well then add the olive oil and salt
Continue kneading with your hands until the dough is homogeneous then roll it into a ball
Once your dough is ready, smooth and elastic, place a little flour into the bowl to prevent dough sticking to the edges, place dough ball into the bowl, cover with a towel and let it rest for about 4 hours
After 4 hours uncover the dough which is soft and well raised and take it out of the bowl
With this dough you can make all your favourite pizzas
If you want to use the dough the next day, cover with plastic wrap and store it into the fridge