If you have no starter, the recipe is here: http://www.povarenok .ru/recipes/show/797 43/. On the website there are other recipes - use the most convenient for you. The amount of ingredients is for 3 large thin pizza with a diameter of 30 cm. Connect all the components in a soft dough. Dry milk can not be used, then half the water, replace with milk (boiled and cooled), or you can make the dough only on the water but with milk it turns tender. Once all the flour is not pour - it is possible it will need less. The dough should just "grab" to be very soft and sticky, but in any case not steep. Leave the dough for autolysis for 30-40 minutes, and then knead very well (in x in for 15-20 minutes). Leave in a warm place for fermentation for 1.5 hours.

Divide the dough into several parts, according to the planned number of pizzas. curl the blank into a ball.

The pizza dough is not rolled out and stretched by hand. due to the soft consistency of the dough is very easy to do. It is stretched by its own weight, just need to be careful not to tear it. It is most convenient to stretch the back sides of the palms. Practice, and you very quickly begin to get. If done correctly the middle of the workpiece is thin, 3-5 mm, and edge 2 times thicker, get the bumpers. Place the workpiece on greased olive oil baking paper and correct flaws with your hands.

And now the secrets of good Italian pizza: 1) the Workpiece must have a good time for. This is especially true for sourdough. Leave the workpiece in a warm place for 1 - 1.5 hours. 2) the basis of the need to lubricate a good flavorful olive oil. No ketchup, no mayonnaise or a mixture of ketchup and mayonnaise! Only lightly grease the edges of the pizza with tomato paste (puree) for beauty and color.

3) the Filling needs to be "cheese". That is, the first and the last layer is cheese. And it has to be mozzarella. Now available cheap types of mozzarella especially for pizza. Do not be stingy, if you don't want instead of a soft, stringy cheese rubber cheese to the crust.

4) After the cheese layer you can use your favorite stuffing, but it should not be "wet". If it is frozen mushrooms - defrosted and very well-pressed, raw - fry. Vegetables, meat of your choice. But don't overdo it. The basic is cheese, it should be a lot, the rest - symbolically. Complete all of the cheese. You can sprinkle fresh herbs - dill, Basil. 5) do Not add in pizza inappropriate spices: Khmeli-suneli, curry, and all sorts of vegetti. Pizza is oregano, Basil and thyme, maybe some rosemary.

6) Splurge on a baking stone. Spend 1-2 Euro for a piece of ceramic tile from the hardware store, and eat real pizza, not soles! You will never make pizza on a thin metal pan. Put the tile on the grid around the middle of the oven. 7) the baking Stone is heated (along with the oven of course) for 30 minutes before baking pizza to maximum temperature. Ideally, 240-250C. Convection can not be used. Steam is not needed.

Pizza along with a paper put on a sheet for baking cookies or inverted baking sheet (you can do this during the test billet). And then throw the pizza (with the paper) on the hot stone in the oven, as if with a shovel. Bake for 10-12 minutes. Due to the fact that you have a hot oven and stone, baking is very fast. The pizza is succulent and baked. Pizza yeast in such conditions generally baked 7 minutes.

I don't claim authenticity, just sharing with you my experiences over the years. I hope this recipe will perform and comment on someone who has tasted pizza in Naples. But for me it is the most "Italian" option.