Prepare the pre-dough: Pour the water into a large bowl and dissolve the salt and sugar in it. Then add 400 g flour, olive oil and all the dry yeast. Slowly mix everything into a smooth dough.
Work in the flour & knead the dough: Gradually work in the remaining flour until the dough comes away from the bowl. Knead the dough vigorously on a smooth work surface for 15-20 minutes until it is smooth and develops a stable gluten structure.
Proof (the dough rises whole): Slightly reshape the dough and place in a dough box (or a container with a lid). Leave to rest at room temperature for 30 minutes.
Piece proof (dough divided into portions rises): Divide the dough into four equal pieces, shape into round balls and leave to rest at room temperature for a further 7.5 hours.
Spread out the dough & bake the pizza:Spread out the dough, top as desired and bake. You'll find lots of ideas for real Italian toppings on our page.