Pizza Dough for Two Rectangular Baking Sheets

For the pizza dough, melt yeast in 100 ml of water and let stand for 10 minutes. Sift flour into a suitable bowl. Make an indentation in the center. Pour in the dissolved yeast, stir with a small amount of flour to form a thin paste. Leave to stand for 15 minutes. Mix in the salt.

With a wooden spoon or a cooking spoon, add 200 ml of olive oil and 400 ml of water alternately, in portions, to form a dough. Knead this first in the baking bowl until all the flour is incorporated, then by hand on a dry surface until a smooth dough. Knead for 5 minutes. Shape into a ball. Return to the baking bowl. Cover with a wet dishcloth and rise in a warm place for 1 1/2 hours.

Knead the dough, shape into a ball. Divide this into two on the spot pieces. Knead each piece again. One piece will make the topping for a rectangular baking sheet. Roll out, press apart with your hands. The dough is very elastic. Pull up a tiny bit at the edge. Prick with a fork.

For focaccia, sprinkle with olive oil and salt. For pizza, spread pizza dough with pizzaiola sauce below and top with desired toppings (anchovies, tuna, shrimp, cooked garlic, artichoke hearts, ham strips, green and black olives, mozzarella capers, mushrooms, chunks, etc.). Sprinkle with black pepper and oregano, the classic pizza seasoning. Immediately place in the oven set on

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