Original Italian Pizza Dough

Dissolve the fresh yeast, sugar, and olive oil thoroughly in 500 ml of lukewarm water. Add the flour to the bowl of a stand mixer, add the water-yeast mixture, and slowly stir with the dough hook. Once the flour has combined with the liquid, add the salt.

Knead the dough at medium speed for about 10 minutes. Then turn it out onto a floured work surface, form it into a ball, and brush with a teaspoon of olive oil to prevent the surface from drying out. Let the dough rest for 10 minutes.

Divide the rested dough into 6 equal portions and shape them into smooth balls (Bocherl). Place the dough balls on a baking sheet, cover with cling film, and let rise in a warm place for about 1 hour until the volume has doubled. Then let them mature overnight in the refrigerator. The next day, remove the dough balls from the refrigerator about 1 hour before preparation.