Homemade Pizza Dough (Base)

Instructions

• 1
  In a large bowl, thoroughly mix 500 ml of lukewarm water with fresh yeast, sugar, and 5 tablespoons of olive oil until the ingredients are completely dissolved.
• 2
  Place the flour in the bowl of a stand mixer, add the liquid mixture, and begin kneading at low speed using the dough hook. As soon as the flour is incorporated, add the salt.
• 3
  Knead the dough at medium speed for about 10 minutes. Then transfer it to a floured work surface, form a smooth ball, and grease it with a teaspoon of olive oil to prevent drying. Let the dough rest for 10 minutes.
• 4
  Divide the dough into 6 equal portions and shape them into round balls. Place them on a tray, cover them with cling film, and let them proof for one hour or until they double in volume. Afterwards, refrigerate them until the next day to mature. Remove the dough from the refrigerator one hour before preparing the pizza.
• 5
  Sprinkle flour on the work surface, place a dough ball, and press it with your palm, then stretch it with your fingers from the center outwards, forming a circle with a slightly raised edge. Lift the dough and continue to stretch it with circular movements until it reaches a diameter of approximately 32 cm. The movements must be gentle so as not to tear the dough.
• 6
  Preheat the oven to maximum temperature and place an inverted baking tray or a pizza stone inside to heat up very well. This step is essential for a crispy base.
• 7
  Place the stretched dough on a piece of baking paper, add your preferred sauce and ingredients (leaving the edge clean), and bake the pizza directly on the hot tray until the edges are golden and crispy. Baking time depends on your oven's maximum temperature.