500 gr (1.1 lbs) bread flour
1 sachet active dry yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
250 ml (8.5 fl.oz.) warm water
2 x 32 cm (12/13 inches) pizza pans
1 - Melt the yeast in half glass with warm water. Set aside for 10 minutes.
2 - In a bowl combine the flour, 2 teaspoons sugar, 2 tablespoons of extra virgin olive oil, the melted yeast with water and start mixing with the tips of your fingers.
3 - At this stage, add 1 teaspoon of salt and pour warm water, a little at a time, and mix with your hands.
4 - Knock the dough over the working surface and knead it thoroughly until smooth. If the dough is too tough, just add warm water, a few tablespoons at a time.
5 - Form a ball with the dough, put it in a slightly floured bowl and cover with a towel or with clingfilm.
6 - Let rise in a warm place free from drafts (the oven that is off would be perfect) for about 2 hours, until double in size.
7 - Lightly brush the pizza pan with oil.
8 - Line the pan with the dough, flattening it with the tips of your fingers
9 - Top the dough with your favourite ingredients and rest it for 20 minutes before baking it.