+For a dough of about 760 g:
°500 g of T55 flour. Best is to use real italian high gluten flour manitoba flour or a mix of both (300g T55 and 200g manitoba)
°250- 260ml water
°1 teaspoon of salt
°2 tablespoons of olive oil
°20 g of fresh baker's yeast (1/2 cube of 42 g) or 10 g of dry baker's yeast.


Pour the flour into a bowl, dig a well and add water and salt. Mix with a spatula adding the olive oil
In a small bowl, melt the yeast in a little warm water with 1 pinch of sugar then add it last
Mix until the dough is homogeneous and form a ball that detaches from the walls. Note: if necessary adjust the amount of water if the dough is a little hard by adding a few drops as you go because the exact amount depends on the flour ;-)
Put a tea towel on it and let it rest at room temperature/lukewarm for about 1 hour, until the dough doubles in volume.
Knead the dough again just to expel the gas then divide it into 3 dough pieces (about 250/260 g), or 4... depending on its use and spread them out on an oiled baking sheet. Leave to rest for a good 1/2 hour then garnish according to the chosen pizza recipe! See examples of pizza recipes below in the "To finish" section.