Classic pizza

1. In a large mixing bowl, dissolve the yeast (for active dry yeast only) and sugar in 50 ml water; let the yeast bloom for 3-5 minutes.
2. Add the flour and start kneading while pouring in the rest of the water.
3. Add the oil; after 30 seconds to 1 minute, add the salt and continue kneading for 4-5 minutes, until dough is smooth, supple and coming off the sides of the bowl.
4. Cover with a clean cloth and leave to rest for 1 hour.
5. Transfer the dough to a lightly floured work surface and knead for a few minutes more, folding it over itself several times to give it good elasticity.
6. Shape the dough into a ball, put it back in the mixing bowl, and leave to rest for 20 minutes.
7. Transfer the dough to the work surface once again and knead for another minute.
8. Put the dough back into the mixing bowl and repeat this step again in 20 minutes.
9. Lightly oil the mixing bowl and transfer the dough back into it. Cover with plastic wrap, then top with a clean cloth. Leave to rest in the fridge for approximately 15 hours.*
10. The next day, take the dough out of the fridge and leave to rest at room temperature for 30-40 minutes.
11. Preheat the oven to 240°C (470°F).
12. Transfer the dough to a lightly floured work surface and shape into 4 balls.
13. Working with your hands, shape each ball of dough into a nice round pizza, stretching the dough from the centre towards the outside with your thumb in a circular motion.
14. Heat an oven-safe non-stick pan over high heat, place one round of pizza dough in it, cook for 30 seconds, then garnish with pizza sauce. You can also mix Favuzzi canned tomatoes to replace the pizza sauce.
15. Cook for 3-5 minutes, add pieces of mozzarella, oregano and olives, then transfer the pan to the preheated oven.
16. Close the oven door and bake until cheese has fully melted (6-8 minutes, depending on the oven).
17. Serve the first pizza and repeat cooking steps with the remaining rounds of dough.

Tip: If you don’t have an oven-safe non-stick pan, or if you’re simply not sure about the two cooking steps, you can also bake the pizzas directly in the oven, on a sheet. Don’t forget to bake pizzas for a few minutes with only the sauce as a topping before adding the mozzarella.

*Resting time in the fridge can vary, from 12 to 24 hours. The dough generally will not double in size, but it will rise slightly.