250g 00 flour
250g durum wheat flour (semolina)
7g dry beer yeast
300/350 ml water at room temperature
13g salt
sugar, 1 teaspoon
35g extra virgin olive oil


25′ + 2h raising






Dissolve the dry yeast in a glass with 100 ml of your room temperature water. Add 1 teaspoon of sugar and stir. In a big mixing bowl sift the flour and add the yeast.
Add the water a little at the time, kneading with your hands. After adding half the water, add the salt.
Continue kneading and add the olive oil. Knead again then put the dough on a surface dusted with flour and work out until you obtain a smooth and elastic mass.
Give the dough a round shape, and make an X incision on it. Cover with a clean cotton dishcloth and let it rise for at least 2 hours in a dark, cool place.
After 2 hours you can cut the dough in smaller parts that will need to rest for 30 minutes before being used.

Flatten dough ball, and stretch out into a round: working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface.
Oil a baking tray and place the pizza on it.
Cook at the bottom of a pre heated oven at 250° for 10 minutes. Then take out the pizza, and put back to bake for 6-7 minutes more in the upper part of the oven. If you are using mozzarella, remember to add it halfway through cooking.