350 Gr. 00 type flour
1 Teaspoon Salt
2 Teaspoons Active Dry Yeast
1 Teaspoon Virgin Olive Oil
1 Cup of Lukewarm Water
In a medium size bowl, pour the lukewarm water and salt. Dissolve the salt and pour the flour first and then the yeast. Mix with your hands, scrapping off the flour on the side of the bowl, until all combined.
Cover the dough with a tea towel and let it rest for 20 minutes.
Divide the dough in two portions and place on a tray or 2 small plates covered with flour.
Cover with cling film and let the dough rest overnight – Preferably 24 hours.
When it is time to bake the pizza, place your pizza stone in the oven and pre-heat at 275 Celsius.
Remove the dough from the refrigerator and let it rest at room temperature for at least 45 minutes before rolling the dough into pizza extravaganza !
You can either go the Napoletana way or the American Way.
I make mine, the American Way
1 Small onion finely chopped
1 Garlic clove finely minced
1 Can of chopped tomatoes
1 Teaspoon Oregano
1 Teaspoon Basil
1/4 Teaspoon Salt
1/4 Teaspoon Chili flakes – Peperoncino
Saute the onion in a tablespoon of olive oil and when translucent, stir in the garlic and saute some more. Add the tomatoes and herbs, salt and chili. Cook at medium-low heat for about 20 minutes.