Basic pizza: pizza dough

1. Pour the water into a mixing bowl. Add the yeast and stir with a fork until dissolved. Let the mixture rest for a few minutes.
2. Gradually add half the flour while mixing with a fork.
3. Then add the salt to the dough and gradually add the remaining flour.
4. When the dough becomes too thick, continue kneading with your hands. Dust your hands with a little flour beforehand. Hold the bowl firmly with one hand and knead with the other. Continue this motion until all the flour is incorporated.
5. Place the pizza dough on a floured surface and knead with both hands for 10 to 20 minutes. The dough should feel moist but should not stick to your hands.
6. Place the dough in a clean bowl and cover with cling film. Allow the dough to rise for 2 hours.
7. After 2 hours, it’s time to divide the dough. Dust your hands with a little flour. Divide the dough into the desired number of pizzas using your hands or a spatula. You don't have to knead it for long.
8. Create balls of dough and position them so they don’t touch. Allow the balls of dough to rest covered for another 6 hours.
9. Sprinkle a cutting board or your countertop with flour. Roll out the pizza dough with your hands; do not knead the dough too much. Do not use a rolling pin because it will knock out all the bubbles in the dough. 

Tip: The type or brand of flour you use affects the result. Type 00 flour is a wheat flour made from very finely milled, sifted wheat. This flour is perfect for pizzas and produces a smooth and elastic dough. The flour makes your pizza nice and crispy yet soft inside. You can experiment with this yourself.

Tip: If you make the dough the night before, keep the dough covered in the refrigerator overnight.

Enjoy!