PIZZA TIME: How to make good pizza

Ingredients dough ingredients 1 kg flour type 400 (sharp and 1/2 soft and 1/2 sharp) 1/2 liter of lukewarm water 1 tablespoon salt 2 teaspoons sugar 10 g of yeast (no more)

Preparation 1. Take half of the water you have prepared and mix it with a spoonful of flour, yeast and add 2 teaspoons of sugar to it. 2. Stir well, be careful not to clump the flour! 3. When you have combined everything nicely and homogenized, mix it with the rest of the flour and oil 4. The most important thing is to mix the dough, the more you mix it, the more beautiful it is 5. Knead it so much that it starts to separate from the bowl in which it is kneaded, so when you think it’s done, knead it for a few more minutes 6. Now the pizza dough is done 7. Then leave it in a covered container to rise 8. Depending on the temperature, it should stand for 1-1.5 hours and then mix well 9. Now the dough is ready for "bulging", but if you want your pizza to be better, knead the dough one day earlier. 10. Pizza dough balls are made by first greasing the hands well with oil (you can also use ordinary oil for this) and dividing the dough into balls 11. Coat the separated balls well with oil and let them stand for ten minutes 12. The pizza dough should of course then be rotated in a circle to the desired size, which of course I don’t know 13. I nicely lubricate the pan with oil and spread the dough so that it is the same thickness everywhere except on the edges 14. The "base" is now placed on the dough first 15. Make the base by mixing peeled tomatoes, a little olive oil and adding salt, sugar and oregano if desired. 16. IMPORTANT !! On the "base" is put first grated cheese (and if you have a little Parmesan), and other ingredients as desired, and again cheese and finally a little oregano 17. For an average pizza like the one from the pizzeria, you need about 300 g of dough, so you can get 5 pizzas from this amount. 18. If you knead the dough the day before (like I did last night) the procedure is as follows 19. If you plan to use all the dough the next day, then after you have mixed it well, cover each ball with oiled hands with a wet cotton cloth and put it in the fridge. 20. Take a look a few times to see if the dough has risen and mix it again 21. Balls that you do not intend to use immediately, oil well and put each in a transparent foil and wrap well so that not a speck of air remains around it and put in the refrigerator