* Yeast - 2 tsp
* Water - 0,6 (60 mill / 0,25 cup)
* Flour - 2 dl (100gr / 0,75 cup)
* Water - 2 to 3 dl (7/8 to 1 1/4 cups / 200 mill to 300 mill)
* Flour - 6 dl (2 1/2 cup / 300 gr)
* Salt - 1 tsp
1. Dissolve the yeast in water, make sure the water is luke warm but not hot. Too much heat will kill the yeast and too little will suppress it. Let it dissolve thoroughly for at least 5 minutes.
2. Then add 2 dl flour (Part1) and mix thoroughly. The level of mixing and the elasticity of the dough at this point is important for how it will turn out. Now let this mixture rise for 1 hour.
3. Add the rest of the water into the mix and completely dissolve the mixture.
4. Add the salt and dissolve.
5. Now finally add the rest of the flour. Begin with small amounts and once the dough is thick enough move it to your workbench and start kneading. You should end up with a dough that is smooth and elastic. Split into 3 parts and let rise for 1,5 - 2 hours.
If you manage to stretch the final product into shape without rolling it with a pin you will end up with a more fluffy base. If you roll it out with a pin the base will be thinner and crustier. To get the thinnest base possible, knead the final dough and then roll it out thinly with a pin. If the dough is too elastic it will retract and thicken when you try to stretch it out so for a thin base make sure your dough is not too thick.
Bake your pizza at maximum temp, or at least 250°C.