1 L Water, warm
25 g Yeast
30 g Salt
30 g Extra Virgin Olive Oil
1.5 kg '00' Flour
In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.
Add the flour, a iittle at a time and start to mix by hand until you have a smooth and elastic dough.
Cover with a damp kitchen towel and let rise in a warm place for 2 hours. Divide the dough into smaller balls, about the size of a fist and work briefly to make into round
balls. Cover and leave on a floured surface to rise for about an hour. Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and
stretch to form a thin disk. Add toppings as desired.
In a wood - buming oven (about 300 °C) cook for about 2 1/2 minutes.
In a regular oven (highest temperature 280 °C) for about 10-15 minutes. Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of
yeast and allow to rise at least 8 hours.

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