Traditional Italian Pizza Dough

One Italian specialty has taken over the world. It’s of course the pizza! Follow these simple steps and make a wonderful thin crust, rustic pizza dinner for you and your friends. On a hot day, it should definitely be served with a large glass of Limonata.

Ingredients (5-6 servings):
650 grams of white (preferably Italian) 00 flour
500 ml of cold water
1.5 teaspoons of sea salt
1.5 teaspoons of dry yeast
1 tablespoon of extra virgin olive oil

Recommended toppings: Pizza sauce, mozzarella and fresh basil (to be added according to your own taste)

Step 1: Preheat the oven (as warm as possible) whilst your pizza stone or, alternatively, your baking plate is inside.

Step 2: Pour the flour into a bowl along with the yeast and the cold water. Combine them thoroughly with a spoon.

Step 3: Turn the dough on to a floured board and knead it for approximately 15 minutes until it is smooth. The dough shouldn’t be completely dry, nor should it be overly sticky.

Step 4: Separate the dough into 5 or 6 pieces and place them on an oiled baking plate and gently sprinkle the extra virgin olive oil onto each piece of dough. Wrap the baking plate (using plastic or some other foil) and let the doughs sit at room temperature for a couple of hours.

Step 5: Shape each individual piece of dough into a thin oval with a diameter of approximately 25 centimetres.

Step 6: Apply your favourite toppings. We suggest mozzarella and Italian pizza sauce. Bake for 6-8 minutes until the pizza is crisp and golden. Add fresh basil.