Classic neapolitan pizza (basics to 4 pizzas)
500g flour plus a little more when pizza is ready
1/2 teaspoon salt
1 pinch of sugar
2 1/2 dl lukewarm water
3 spoons olive oil on the dough and the baking tin
Take 1 dl flour and place the rest in a big pot with the salt. Melt the yeast and the sugar in 1 dl of water . Pour now and then flour in the water when it starts to boil until the flour is over . Start to stir it with a big spoon then work on the dough by hands . Just add as much as water at the dough requires (it's hard to say how much since every country has different flours that assorbe a different quantity of water and moreover even the flour produced by the same wheat from the same field can change year by year). Make the dough soft and elastic working on it for 10-15 minutes then add little more flour if it's too sticky. Add 1 spoon of oil in a small pot and put the doughball inside so to oil it properly in order to avoid crusts when it rises . Cover the pot with a humid rag and let the dough rising to the double 1-2 hours in a warm place. Take it out from the tin and soften it by hands for a little while; Then part it in 4 portions. Put flour on the baking board and roll out every dough ball to a circle of about 23 cm of diameter. Press it all around to create a little border and set it in a well-oiled baking tin or in a round plate. Dress it with various food and cook it to the highest temperature in warmest place of the oven you have for about 15-20 minutes until it's crispy and perfectly cooked.