750g of 00 italian type flour+ for dusting
450l of warm water
10 g of fresh yeast
1 table spoon of sugar
4.5 tablespoon of olive oil
mozzarella cutted in small pieces
In half the warm water dissolve the yeast and the sugar. In a large bowl put the flour and the salt and mix. Add the oil to the flour and start adding the warm water with the yeast and mix, continue to add the rest of the water and work it until you have a uniform dough. Take it out of the container place it on the counter with bit of flour and start kneading.
After 15/20 minutes of kneading you should have a smooth dough. place it in the initial container with a bit of flour cover it with couple of kitchen cloth and leave it in a warm place for at least 2hours. After 2 hours take out the dough on the counter and divide it into 4/5 balls about 280/300 gr. 280gr work fine with round pizza tin. make it a bit bigger if you using oven sheet. put the balls into separate containers cover them and leave them to rest for another hour.
preheat the oven at maximum temperature, 250C. put bit of oil on the tin, take out the dough and shape into place, do not use a rolling pin. Place tomato passata bit of olive oil and origano and put it in the oven possibily one tin at the time mid-high location in the oven for 3 minutes. Take it out, place the mozzarella on top and any other topping of your choice and return it to the oven for other 5 minutes.
If you are using greated mozzarella, cook the pizza initially for 5 minutes, add the mozzarella and return it in the oven for 3 minutes.
This timing are for our oven so you might need to adjust it to your own with couple of try.