1. Take a large bowl (we’ll probably make a mess around it) and add 400g of your chosen flour. We should have a little extra money set aside.
2. Make a hole in the middle. Pour the yeast and water into the hole, little by little, and mix with your hands. It’s best not to add the water all at once, so you can feel the texture of the dough and see if it needs more or not. For this amount of flour, we’ll need about a glass of water, but even if we’re following a recipe, cooking is largely a matter of intuition, so trust your chef’s instinct to know when it’s ready, even if we’re going to give you a hand.
3. After kneading a little, add two pinches of salt and the olive oil. The salt is added at this point because it shouldn’t come into direct contact with the yeast, so remember not to add everything at once.
4. Now that we have all the ingredients, we continue kneading for about 10 or 15 minutes, until the dough is uniform and no longer sticks to our hands. When kneading, a trick is to break the dough and put it back together, then twist it into spirals. This will make it a little elastic; this is the texture you should notice. With this consistency, it will stretch very well later.
5. Once our dough is prepared, we need to sprinkle a little flour in the bowl, keep it there, cover it with plastic wrap to keep the air out, and let it rest in the refrigerator for at least an hour, although overnight is also acceptable.