Dough
- 250 grams (about 9 ounces) of “00” pizza/pasta flour
- 1 teaspoon of dried yeast
- 180ml (6 ounces) luke-warm water
- 10ml (2 teaspoons) extra virgin olive oil
- 2.5 grams (1/2 teaspoon) salt
- extra olive oil for drizzling
Topping Suggestions
- tomato puree
- nitrite-free Parma ham slices (optional)
- chestnut or field mushrooms, sliced
- green olives, sliced
- aubergine (eggplant), thinly sliced
- cherry tomatoes, thinly sliced
- dried oregano
Notes
This dough recipe is closely related to a basic bread recipe, so you can adapt it to make buns or a simple loaf. Also, the recipe is for one pizza, but if you multiply the amounts, you can do two, three or even four pizzas. The dough can also be frozen, if you have spare, and used later on.