This is my favorite pizza dough, is very very fluffy at the same time crunch. The quantities and are for a mass production of 40/50 cm, is quite large and very loud, which is how I like.
bread flour.
envelope of baker's yeast powder.
A spoonful of sugar.
One teaspoon of salt.
250 ml of water.
50 ml olive oil.
Put the water, which is warm in a bowl. Dissolve yeast in it and let stand 5 minutes.
add in this order: flour (previously filtered), sugar, oil and salt last.
mix well in the bowl and when we passed it well connected to the counter.
Sprinkle the top with flour and work the dough until it does not stick at all, adding flour if necessary. The knead well for at least 10 minutes. We form a ball.
Another chorrín we take a clean bowl of olive oil and place the dough ball. The cover with plastic wrap and let rest until at least double its volume. To do this we placed on the hotplate or oven leavened position to take less, or it is a good place inside the oven (off), but it will take longer.
After the required time, see how he has risen to double its volume, so where you put the bowl should be large or deep, so it does not overflow to ferment.
The place on the counter, and with the palm of the hand and starting at the center we stretching it, leaving a slight elevation throughout the perimeter.
Place dough on baking paper and is ready to fill at will.
Trick to add a touch even crisper: the time to stretch the dough, sprinkle with corn flour precooked.
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