Flour mixed with salt. In water mix sugar, yeast, oil, pour in the flour and mix to hydrate all the flour.

The dough will be quite sticky, so work surface and hands lightly with butter. Dough to shape conventional rectangle.

Take the dough from the top edge in the middle, slightly to stretch in different directions and make yo to the middle of the seam, press.

Take the dough from the bottom end, just slightly pulling to the sides and close all the dough.

Now do the same thing on the short side: take the right end, tie rod, throws to the middle, slightly pressed.

Take the left edge, slightly stretchable, throw all the dough.

We shift the dough in a bowl, cover with cling film, leave at room temperature. Then you need to make three more folding every 20 minutes, i.e. removed from the bowl, folded and sent back to the bowl, cover with a film. After the second fold you will see how to change the consistency: it will become more elastic and less sticky. After the fourth fold, the dough is put in the refrigerator to ferment at least a day, but the tastier it will be two days. The photo has already approached the batter, it pretty much increases in volume.

Divide the dough into 2 parts. Work surface sprinkled with flour, roll it in both parts of the dough, round it and leave for proofing for 1 hour, covered with a towel.

Now you can make pizza. From such a test turns out delicious Neapolitan pizza: thin crust with puffy edges. If this is not love, just stretch a layer of dough evenly. To shape a better hand without using a rolling pin, with the dough at all stages of preparation to apply carefully and accurately, then it will be tender and large holes. The surface lubricate the tomato sauce, put the stuffing (I had sausage, onion and cheese), you can sprinkle the Italian herbs, I sprinkled at the request of consumers:)

Bake at 250*C for 10-15 minutes, but be guided by your oven.

Bon appetit!