Lunch: Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato

Ingredients

2 cups/500 ml lukewarm water
1 cube or 2 tablespoons/30 ml fresh yeast
4 cups/1 L all-purpose flour
2 tablespoons/30 ml extra-virgin olive oil
1 teaspoon/5 ml salt

Instructions

For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

Add a review for Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato