Ingredients for 1 large pizza in a 35 cm diameter pan

500 g Mix of natural flours for Pizza and Focaccia Mulino Marello

1 fresh yeast cube

400 ml warm water

1 teaspoon sugar or honey

3-4 tablespoons of extra virgin olive oil

1 teaspoon fine salt

Tomato puree, oregano and your favorite ingredients to season it.

Procedure

Dissolve the fresh yeast in a little water with a teaspoon of sugar and let it rest for 5/10 minutes.

Place the natural flour mixture in a bowl and add the water with the dissolved yeast. Start mixing with a spoon and add the rest of the water, continuing to mix. Add the oil, salt and knead vigorously with your hands, possibly helping with a little flour. The dough will be soft and very hydrated. Cover the bowl with cling film and leave to rest for an hour. Once this first leavening time has passed, line a baking tray with baking paper and pour the dough. Distribute it with wet hands and let it rise covered for about a couple of hours. Heat the oven to 200 degrees. Take the pan back and season with tomato puree and oregano. Cook for about 30 minutes, adjust with your oven and evaluate if it needs further cooking. For the last 10 minutes, fill your pizza as you like, finishing cooking. It is normal for it to remain slightly moist because it does not contain added starches or gums.

Cut it and serve it hot!

I made a deep pizza but you can distribute this dough in the rectangular pan in the oven and make a less thick pizza.