I like thin, crunchy pizza with really simple toppings. This is my pizza recipe, the result of many trials & errors. Enjoy it!
Place the yeast into a cup of warm water for about ten minutes. In a food mixer, mix all the ingredients and let the dough rest for at least one hour, covered with a wet cotton towel, in a warm place. (Place the bowl with the dough in an oven with a cup of warm water—the warmth and humidity helps the dough to rise.) After one hour, knead the dough for a few minutes, adding some flour if it is too sticky. Let the dough rest for another half an hour. Cut a piece of baking paper the size of your baking pan, dust it with some flour, take a piece of your dough and roll it out, using always some flour (otherwise it will be impossible to work the sticky pizza dough), until a thickness of 3 mm. Dress the top of the pizza with the topping that you like best. My favorite is fresh rosemary and olive oil, you can also use some of the pasta sauce recipes in the “the pasta sauces” chapter (page 23). In any case, add the mozzarella later, just 10 minutes before removing the pizza from the oven. Cook the pizza for 25 minutes at 200°C or 390°F.
