Jamie Oliver's Traditional Pizza Dough

In a bowl, combine yeast, sugar, butter and water and let sit for a few minutes.

You can add about ¾ teaspoon more yeast to help the dough come up faster.

At this time, sift the flour, mix it with salt and heap it on a clean work surface. Make a depression in the slide and pour the liquid yeast mixture into it.

For the traditional recipe, it is best to use Type 00 Italian flour, but other finely ground white flours will work as well.

Use a fork to stir in the flour, starting at the edges of the slide. Knead the dough with your hands until it is smooth and firm.

Roll the mixture into a ball and place in a bowl lined with flour. Sprinkle flour on top of the dough too. Cover the bowl with a damp towel and leave in a warm place for about an hour: it should double in volume.

After an hour, take out the dough, remove excess flour and knead for a few more minutes with your hands.

The received quantity is enough for 6-8 pizzas. You can use the whole dough at once, or wrap the excess in plastic wrap and put it in the freezer.

To make a pizza, roll out the dough or stretch it with your hands to a thickness of about 5 millimeters. Let it rest for 5-10 minutes (you can cover it with plastic), add the sauce and filling and bake.