Pre-dough & kneading: Put all the flour into the kneading bowl. Add the dry yeast and gradually mix in the water on a low setting (or by hand) and then knead for a few minutes on a higher setting to form a homogeneous dough.
Work in the salt and olive oil: Scrape the dough together with a dough spatula, add the salt and knead again for a few minutes. As soon as the salt is fully incorporated, gradually knead in 50 ml of olive oil until the dough has a smooth consistency.
Proof the dough as a whole: Cover the dough and leave to rest for 10-20 minutes.
Piece proof (portioned dough works): Using oiled hands, portion the dough into pieces of 300-320 g each. Shape the dough portions into balls and wrap each one loosely in lightly oiled cling film. Leave the dough pieces to rest in the fridge at 4 °C for 40 minutes. The dough pieces can then be shaped, topped and baked like normal pizza dough.