2½dl warm water
1 teaspoon salt
1 tablespoon sugar
3 tablespoons of olive oil
800g flour (600g Italian Tipo 00, 100g all pupose and 100g durum)
This is pretty much straight forward. Start by dissolving yeast in warm water and then add salt, sugar and olive oil, then give it a whisk. Then add durum and all purpose flour, when obtained in the liquid start adding Tipo 00, 100g at a time. It is important that the dough does feel “dry“, it has to have a spongy feel to it. Now let it sit in a bowl for 1 hour with a piece of lined to cover. TIP: Grease the bowl first with a tiny splash of olive oil, then the dough won’t stick. After 1 hour, knead it for a couple of minutes and let it rest for another 30 min. Now part it in desired sized pieces and roll it out. Now put on tomato sauce and toppings.
Crank the oven to 250 degrees C and bake it for 12-15 minutes depending on the thickness.