Preparation time: 15 minutes plus 1 and 1/2 hours for lifting
Baking time: 10 minutes

Ingredients:

• 500 g of flour
• 2 teaspoons of salt
• 1 bag of dry yeast
• 2 teaspoons of sugar
• 3 tablespoons Filippo Berio olive oil
• 350 ml of lukewarm water

Instructions:

In a large bowl, mix flour, salt, yeast and sugar. Add Filippo Berio olive oil and 350 ml of water. The mixture should be sticky, not dry. Turn the dough on a lightly floured work surface and knead for 10 minutes or until completely smooth. Put the dough in a large bowl sprinkled with flour and cover with a clean cloth. Leave for about an hour or until the dough size doubles. Place the dough on a clean, floured surface and knead for a minute to expel the air, put it back in the bowl and leave it covered for another 30 minutes to rise again. Your pizza dough is now ready to use.

COOK'S TIP:

If you do not want to use the pizza dough immediately, after it has risen, stir a little and cover with foil. Leave in the refrigerator until use.