Basic pizza dough

Ingredients:

• 1 and 3/4 cups warm water
• 1 pack (7 g) active dry yeast
• 2 teaspoons of salt
• 4.5 - 5 cups premium wheat flour
• 3 tablespoons olive oil, plus more for greasing the bowl
• Corn flour for mold

Preparation:

1. Measure out 1 3/4 cups of warm water (the water should be comfortably warm when you drip it onto your wrist). Sprinkle the yeast onto the surface of the water and let it sit for about 10 minutes to activate.
2. Place salt and 2 cups of flour in a food processor. Pulse 5 times to combine. Pour in the dissolved yeast and pulse 5 times. Add the olive oil.
   
   Add the remaining flour 1 cup at a time, whisking and scraping the dough from the edges of the bowl until well combined. Once combined, turn it out onto a well-floured cutting board and knead 15 times until the dough is smooth and elastic.
3. Place the dough in an oiled bowl and turn it over to coat it with oil on all sides. Cover the bowl with plastic wrap or a kitchen towel.
   
   Let the dough rise in a warm place until doubled in size, about 45 minutes, then punch it down. Divide the dough in half and use each half to make a pizza crust (30 cm in diameter).
4. Preheat oven to 230°C (430°F). Place the crust on a cornmeal-dusted pizza stone, pizza pan, or baking sheet. Lightly roll up the edge of the dough to create a rim around the pizza. Bake for 16-18 minutes, until the crust is lightly browned.
   
   Culinary advice: If you're using only half the dough, freeze the other half. Place the dough in a zip-top freezer bag. To defrost, remove the bag from the freezer and refrigerate for 24 hours. Roll out the dough while it's cold, then let it come to room temperature. Then add the filling.