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The Dough

	1000 grams flour
	0,5 litre water
	20 grams of salt
	2 spoons of extra virgin olive oil
	5 grams of yeast

put the flour in a large container, melt the yeast in the water, pour the water in the flour and mix, add the oil, then the salt, then mix until all the ingredients are combined and no longer stick to the hands, in all this should take around 10 minutes. for the best dough, leave it in a bag to rest in the fridge for 24 hours, this slow proving of the dough is the secret to creating a light, digestible and fragrant pizza. take the dough from the fridge the following day, leaving it to stand for half an hour. form balls of about 220 grams and leave them to rise for 4 to 5 hours. cover to avoid contact with the air, otherwise they will form a crust on the surface that will affect the final result. it is then up to your fantasy and taste to create the topping, always try to use real mozzarella and good quality tomatoes, basil and extra virgin olive oil.

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