Anna's pizza

For pizza made with dry yeast:

500 gr regular flour

1 sachet of dry yeast

1 tablespoon of salt

1 teaspoon of sugar

250 ml of water

2 tablespoons of extra virgin olive oil

For sourdough pizza:

500 gr regular flour

150 gr sourdough

300 ml water

1 tablespoon of salt

2 tablespoons of extra virgin olive oil

In a bowl, put the flour and the salt. Mix the water with the dry yeast and the sugar. Add the extra virgin olive oil. Mix well.

On a wooden board knead until you get a soft and elastic ball of dough.

It takes min 15 minutes, kneading is important because it creates the gluten coming from the combination  of flour and water.

Gluten is what gives elasticity to the dough.

Put the pizza dough in a bowl covered with cling film in the oven with lights on.

Leave it to proof three hours in summer, 5 or 7 hours in winter time.

After it has totally risen, take it out and work on the board with your hands to give it a rectangular shape.

Press more in the centre to make the edges thicker.

Garnish as desired and then leave it to proof two extra hours in the oven.

Cook in the oven for 20-25 minutes at 200 ° C.