Basic Pizza Dough

1 Place the warm water in a bowl and add the yeast

Stir gently with a spoon until dissolved

2 Add 1 cup of flour, olive oil, and salt

Mix vigorously with a wooden spoon

3 Add another 1 cup of flour and mix well

The dough should release from the sides of the bowl and become sticky

4 Transfer to a smooth surface, dust with remaining flour

Mold, incorporating flour gradually until the dough releases from your hands, becomes smooth, and elastic

Make a ball with the dough and place it in a 2-liter capacity container greased with oil

Cover with plastic wrap and let rise for 30-45 minutes, or until doubled in volume

Reduce the dough to half, place on a surface dust with wheat flour, and mold for 1 minute

5 Divide the dough into two parts and, using a rolling pin, open it into two discs

6 Using a rolling pin, place each disc in an oven-safe dish greased with oil and dusted with flour

Allow to rise in the dish for another 10-20 minutes

Bake in a preheated oven (250°C) for 20 minutes, or until the surface of the dough becomes firm (do not let it brown)

Remove and spread your chosen topping

Note: The pizza shape can be varied

With the same amount of dough, using an 11.5 cm diameter cutter, you'll get 7 mini pizzas

If you prefer a larger pizza, open up the entire dough and use a mold with a 45 cm diameter

To achieve a triangular pizza, divide the dough into two equal parts and open each one into a 20 x 28 cm rectangle

Cut diagonally

824 calories per pizza crust