Secret pizza dough recipe:

Today we will cook like Italians — everything by eye :)
So, our goal: pizza dough (l'impasto in Italian)
Let's go!

Let's start with the flour. I take 2 containers, each filled to the 300 mark, where the measurements are for flour. In my case, that’s almost full. The flour must be sifted.
I used to do this with an automatic gadget: you press the handle rhythmically, a propeller-like mechanism rotates at the bottom, and the flour gets sifted through it. It was convenient. Then it broke, and I didn’t buy a new one. Now, I use a simple sieve. It’s not as convenient, but it works well enough.

I pour the flour into a bowl and make a well in the center to add the other ingredients. It’s usually impossible to dig the well yourself because the kids are always thrilled to do it. As a result, it’s often quite uneven, but this doesn’t affect the outcome at all.

Here’s what I’ll add:

• 1 packet of quick-acting yeast (7 g)
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of salt
• A pinch of sugar

Now for the water. I use two 200-gram glasses. The water should be warm, but not hot. I’m not sure what it's called in professional cooking terms, but if you pour hot water, something happens to the dough — it changes in a way you don’t want. In general, don’t experiment; just use warm water.

Pour water into the bowl.

Don't slow down; quickly mix everything together with a tablespoon. It might not look very appealing, but that's okay.

Here you can clearly see what I mean by 'not very good' :)

Let’s not get discouraged; stay calm and continue mixing. Then, sprinkle a little flour over it and take matters into your own hands — literally. Knead the dough with your hands from here on.

Yes, I know there are various dough mixers and other gadgets available. But I promised to show you how I do it myself. I tried using a mixer with dough hooks, but I didn’t like it, so I returned to the hands-on method.

As a result, you’ll get a substantial ball of dough with the right consistency. It’s hard to describe exactly what this consistency should be, but I’d call it pleasantly elastic. If the dough is too sticky, add more flour. However, I think it’s better to err on the side of a slightly softer dough, as adding too much flour can make the dough turn out more like a crispy cookie than a proper bread.

Now we make such a cute sausage out of it.

We need to divide the dough into equal pieces. I split it into 4 portions and then cut it accordingly.

We end up with pieces that are far from perfect in shape. I shape them into balls by folding the edges inward. I realize this might be unclear from my description, but that’s the best way I can explain it.

In general, we sculpt balls.
Well, that's beauty.

I place one ball in a bowl, put the second in another bowl, wrap the other two in cling film, and send them to the freezer.

That’s it! Hang tight, as there are just a few more life hacks to cover.

Why make four portions? Sure, the dough is best when it’s fresh, but in my experience, freezing it doesn’t cause any major issues. You can defrost it and bake it into excellent pizza with minimal effort. Alternatively, you can follow the traditional method and make fresh dough each time. The choice is yours.

Did you notice there’s one more ball left? That’s right — this one is for tomorrow. It will be perfectly fine in the refrigerator overnight, and you can bake another pizza the next day. Especially if you prepare the ingredients in double volume today, you won’t need to grate or cut anything tomorrow.

Just roll out the dough, add your toppings, and you’re ready to go! ;)

I cover the bowl with plastic wrap. The dough needs about 40 minutes to rise to roughly twice its size. After that, it's ready to be rolled out — or rather stretched using your hands. Add the toppings of your choice, place it in a preheated oven, and it’s done!