for 2 big eaters or 3 normal eaters
400gr manitoba flour
1 "brick" and half beery yeast (1 brick is 25gr)
extravirgin olive oil (the more you use the more the pizza is tasty...but fatty
mix everything (i use the mixer)with a little water, just enough to make the dough smooth but stitchy then spread it into the owen tray (you must grease it well with the oil)using your hands (i know it seems you can't fill the whole tray cause the dough "come back" but you must persevere
then cover the tray with a napkin and put it in a dark and quiet place(the leaving dough is like a baby sleeping
it's wath grandmas teach
it must stay quiet for at least 4 hours!
then prepare a tomato sauce with extravirgin olive oil chopped basil and salt, you mustn't cook it, but it must rest for some hours to be tasty.
before dinner time light the owen at 250C at least (professional pizza owens arrive to 300-310C but domestic ones don't, not here at least)when the owen is hot spread the tomato on the base and the mozzarella cheese(not in slices but in very tiny chops)and put it in.
it will be ready in 10min if the owen is really hot, just 2 min.before the pizza is ready add your favourite topping.
a tasty but light kind of pizza is the marinara: nothing on the base apart from that tomato sauce in with you had add some garlic smashed pieces...
at the end of the cooking add a little extravirgin oil...