Pizza

For the dough

500 gr flour
1 1 / 2 cup water
1 / 4 cup olive oil
50 gr yeast
1 tablespoon salt

Make the dough is very simple and worthwhile. First you have to mix the fresh yeast with the flour, crumbled with the fingers. The salt will put it on one side, without mixing to the yeast does not touch directly and then we'll take a volcano to the water and oil in it. Then we'll just knead until a homogeneous mass.
Before joining the pizza let the dough rest for an hour in a bowl covered with plastic wrap, or a clean dish towel.

When making the pizza there are several types depending on the thickness of it, the Roman pizza is the finest and crujente, about 2mm, the Neapolitan-style pizza 5mm and focaccia about 1cm.

Filling ... that's a thing of each. First tomatoes (crushed or natural ketchup fried), then cheese and finally everything else ham, more cheese, sausage, vegetables, frutti di mare ... what you like, that's the beauty of a pizza.