Pizza dough is an art.
Combining the exact amount of ingredients to create the perfect dough; that’s the difficult part of making pizza.
The pizza base, in the original Italian version is so thin that a person is supposed to eat a whole pizza just by himself. (I remember having done that the las time that I went, it was the thinest pizza I’v ever had, but it did was still hard for me to eat it all!)
The recipe that I normally like to use for pizza is:
8 g dried active yeast
230 ml lukewarm water
375g strong flour (plus extra for dusting)
1/2 tsp salt
1/2 tsp sugar
Mix sugar water and yeast and set aside. sieve dry ingredients together and make a well in the centre, pour the liquid mixture and mix to form a dough knead for arround 10 or 15 minutes. Let rest. This dough will be enough for 2 or 3 pizzas. At the end, grease your trays and/or flour them and bake at 200˚ for 15 or 20 minutes.
The kneading and resting part, as in any other kind of bread, is one of the ‘key’ elements of the process. Rest it at least two times 1 Hr each (or until it has risen enough). You should leave it in a warm place, it could be either in a sunny place, or close to the stove.
And is essential to cover it with a cloth.
Then the kneading part is very important to develop properly the gluten of the flour, this will give a good texture to your bread.
While kneading, try to create elasticity. A way of doing this, is folding and stretching the dough constantly.