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1
Combine the flour, salt, sugar, and dry yeast in a bowl and lightly mix.
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2
If using fresh yeast, soak in lukewarm water.
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3
Add the lukewarm water (with the fresh yeast if using fresh yeast) and mix with your hands.
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4
You can also use a rubber spatula if you like.
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5
Bring it all together and knead in the center of the bowl or on a lightly dusted table or board.
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6
After about 5 minutes, it should not be sticky.
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7
It is ready when it's elastic.
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8
If it's rather sticky, add a bit of flour.
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9
Cover the bowl with a moistened and wrung out towel, cover with a plastic bag or plastic wrap, and chill in the refrigerator for at least 5~8 hours for the second rising.
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10
If you're in a hurry, chill for 2 hours.
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11
The dough should rise to about twice the size.
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12
The picture shows dough that has chilled for 5 hours.
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13
Coat your finger with flour and try pressing a hole into it.
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14
Divide into 2 equal pieces and roll into balls.
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15
Cover so that it doesn't dry out and let rest for 20 minutes.
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16
Preheat your oven to the highest temperature possible, heating your baking pan at the same time.
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17
I use a convection oven that goes up to 250C.
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18
Flatten the rested dough out on kitchen parchment paper.
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19
Press out to 30 cm diameter and top with the toppings.
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20
It will become a bit springier and puffier than your ear.
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21
Slide the pizza with the kitchen parchment paper onto the hot baking pan from the preheated oven.
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22
It'll puff right up.
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23
It'll be done in 10 minutes.
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24
The pictured pizza is topped with tomato sauce, sliced mozzarella, and dried basil.
