Best-Ever Pizza Dough

In a large bowl, add flour, salt and yeast. Do not add yeast and salt directly on each other because this can deactivate the yeast.

Mix all dry ingredients well.

Heat 1 1/3 cup of water until you no longer feel the temperature of the water (it will be as your body’s temperature) and mix the oil into the water.

Pour the water and oil directly to the dry mixture and stir with your hand (so you can tell if the dough needs more water). Adjust the flour and water but do not over-do it.

Mix it until all the flour is incorporated. You can tell it’s a wet saggy dough.

Cover the bowl tightly with a cling wrap to not allow any air to gets into your dough.

Cover the bowl with a clean towel to keep it out of sunlight and allow it to sit on room temperature for about 12-18 hours (not kidding).

The next day the dough will have doubled in size with lots of the bubbles on top. Also it will smell fermented. This is exactly what you want.

Dust your hands and the surface of the dough with a little flour, just enough to prevent it from sticking to your hands. Gently turn out the dough onto a floured surface.

Cut the dough into 4 pieces using extra flour to handle if needed.

Lightly knead each portion of dough just to form a ball. Allow to rest on a floured board covered for 30 minutes. Your pizza dough is ready to use!

You can use a rolling pin to stretch the dough out or do it with your floured hands and put it on a flat baking tray.

Spread on your sauce and add your toppings (don’t add too many so you can still take it off the tray easily). My toppings: tomato sauce, light mozzarella cheese, turkey, green pepper, cherry tomatoes and oregano.

Bake at 225°C for 10-15 mins or until the base is crisp and golden brown.