• Doses for one round baking pan of 36 cm (14 inch) in diameter. That's about 450 g (1 Pound) of pizza dough.

The Dough

• In a large bowl mix ½ the flour and the yeast. Then add the water a little at a time. Mix thoroughly with a spoon to combine all the ingredients. Water temperature is key to the success of pizza dough. In general, follow this rule: if it's winter, the water should be warm. If it's summer, the water should be cooler. In short, the water temperature depends on the room temperature.
• Add the oil and mix well. Then add the remaining flour. Add it a little at a time and stir for 4-5 minutes, while continuing to use the spoon. Finally add the salt and mix.
• When the dough no longer sticks to the bowl, place it on your work surface dusted with flour.
• Knead 1 to 2 minutes with your hands. Then make a smooth, floured ball.

The First Leavening

• Place the pizza dough back into the bowl. Cover it with plastic wrap. Then place a kitchen towel over it. Let rise at room temperature for 1 hour.

The Four Folds

• Turn the dough out onto the floured table. Use flour if the dough sticks to your hands. Now press the dough a little with the palms of your hands to stretch it slightly.
• Stretch out about half of the dough on one side and then flip the stretched portion over the top of the dough, about in the center. Repeat on the other three sides, stretching and folding half the dough over the top of the dough. The "stretch and fold" method is an excellent way to maximize the development of gluten in the dough with minimal kneading time. When all four sides have been folded, flip the entire ball of dough over so that the smooth bottom side is facing up and the folded top side is underneath.

The Second Leavening

• The second leavening will take place directly in the baking pan. This will make it easier to roll out the dough, and the pizza will be ready for topping and baking. Grease the baking pan well. Take the dough and place it in the center of the baking pan.
• Brush the surface of the dough with a tiny bit of oil and cover with plastic wrap.
• Put the baking pan in the OVEN TURNED OFF with the LIGHT BULB ON. This way the oven becomes a small, homemade leavening cell. Once the dough has reached twice its initial volume, you can begin to roll it out.

Rolling out the dough

• With your hands and fingertips, start pressing from the center of the dough, trying to bring the dough up to the corners of the baking pan. Be careful not to pull the dough but to roll it out with just finger pressure. Once the entire surface of the pan is evenly covered, the pizza is ready to be topped. Let it rest for another 20 minutes or so at room temperature before topping with all your favorite ingredients!

The Topping

• In a bowl pour the tomato passata, and add a drizzle of extra virgin olive oil, a pinch of fine salt and oregano. Then season the pizza with the tomato sauce. Add an extra drizzle of extra virgin olive oil. Be careful to leave some unseasoned space that will form the pizza crust.

The Baking

• Preheat the oven at the maximum temperature of 250°C (482°F). The pizza should enter the oven only when the proper temperature has been reached.
• Bake the pizza for about 6-8 minutes with all the tomato sauce except the mozzarella cheese.
• Put on top the shredded mozzarella cheese. Finish baking by rotating the pan to 180 degrees for another 6 to 8 minutes.