400g OF FLOUR 0
320g OF WATER
2gr OF YEAST
10g OF SALT
1 ½ TBS SPOON OF EXTRA VIRGIN OF OIL
DISSOLVE THE YEAST IN WATER AND ADD FLOUR LIKE RAIN DROPS, MIX THE DOUGH QUICKLY,ADD SALT, MIX QUICKLY AGAIN AND LAY OUT THE DOUGH ON WOOD OR MARBLE LIGHTLY SPRINKLED WITH FLOUR.
FOLD BY HAND AND SEAL EDGES.TURN THE DOUGH 90 DEGREES AND REPEAT THE OPERATION EVERY 10 MINUTES.PUT THE DOUGH IN A MEDIUM SIZE BOUL.REFRIGERATE FOR 48 HOURS.
TAKE THE DOUGH FROM THE REFRIGERATOR TWO HOURS BEFORE USE. ROLL VERY DELICATLY BY HAND AND PUT IN A FLAT PAN WITH TOMATOE SAUCE.PUT PIZZAINTO A PREHEATED OVEN AT 250° AND COOK
FOR 15 MINUTES IN THE LOWER PART OF THE OVEN,THEN ADD MOZZARELLA AND PLACE THE PAN IN THE CENTRAL PART OF THE OVEN FOR 10 MINUTES.
REMOVE FROM OVEN AND ADD LEAVE S OF BASIL GENEROUSLY.
COOL SLIGHTLY BEFORE SERVING.