Prepare the Dough (watch the video)

Pour the flour into a big bowl, then add the beer yeast (or baking powder if you don’t have the beer yeast). Granulate the yeast with the flour working with hands. Then add sugar, we use it to active well the yeast, and mix together. In a separate bowl mix water and oil, then start adding them into the dough very slowly, and start working the dough with your hands, while you continue adding the water.

The dough has to be a little moist, knead it with hands for 3-4 minutes, then add the salt, and continue mixing. Sprinkle with some flour and continue kneading until the dough become compact. Move the dough from the bowl and put it on a table, continue mixing (sprinkle with flour it is too wet), you will know when it’s ready when it becomes elastic and smooth. Cover the dough with a bowl and leave it rest for 20 minutes.

After 20 minutes, divide the dough into little balls, with 1kg (2lb) of flour you can obtain 7-8 pizzas. Sprinkle some flour on the top, then fold the dough with you hands and make some balls. Put all the dough balls in a tray, cover it and leave inside the fridge all night to give the dough the time to rise. Remove from the fridge 2-3 hours before cooking.

Dough with wine: same procedure. After incorporating water and oil inside the dough, add half glass of red wine and continue mixing until you get a smooth and elastic dough (occasionally sprinkle with flour to compact all). The final color will be light pink.

Shape the Dough: 

Now it's time to flat the dough ball, and stretch out into a round: Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.

Treat the dough gently! If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole. Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip. 

Prepare the Pizza:

You can use this pizza dough recipe to make your own homemade pizza using any toppings you’d like. For pizza margherita, decorate your pizzas with tomato sauce, mozzarella, olive oil and basil.

Heat the oven to 550°F. The exact cooking time will vary depending on your oven temperature. Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling. Let them cool briefly before slicing and serving.