Silvia Santucci pizza dough

Ingredients

For 4 servings

• •500 g 500 g wheat flour (T45) or Manitoba flour
• •250 g 250 g of water
• •11 g 11 g of dry baker's yeast or 20 g of fresh yeast
• •4 4 c. to s. of olive oil
• •0.5 1⁄2 cc. of sugar
• •0.25 1⁄4 c.a. salt or fine salt

Method

1. 1.Pour the flour into a salad bowl, add the dry yeast, sugar, salt and mix. Drain a well in the centre, pour in olive oil and water. Gradually, with the help of a fork, incorporate the flour, if necessary, add another small layer of water to make the dough elastic. Then knead by hand or in a robot-petcher, until smooth. Shape it in a ball, put it in a large bowl and cover with a clean linen. Let the dough rise for 2 hours. (It must double in volume).
2. 2.Degass the dough on a worktop and spread in a pizza pan or on a baking sheet. Spread the dough more or less thin, depending on the thickness you want to give the pizza. Spread if possible by hand, the dough remains more aerial. Raise the dough spread in the mould for another 1 hour. Add a topping and cook at 210° for 10 to 15 minutes.