Ingredients

• 500g of strong or bread flour - to know which flour to use, look at the flour label and if the protein content is between 12-13 then it's the right one. Of course, this is the case if you want to let the pizza rise all night or a whole day like I do, otherwise mix the bread flour with the all purpose flour almost at 50-50  di farina
• 300ml of room temperature water
• 30ml of olive oil
• 1 bag of dry yeast 
• 1tsp of sugar
• 1tsp of salt

Procedure

If you want to you can knead the dough with the planetary mixer but by hand is just as fine

1. in a cup melt the sugar with the yeast and a bit of water
2. in a bowl mix the flour with the salt and start incorporating the melted yeast, rest of the water and the oil
3. knead for a few minutes until you get a smooth dough 
4. let the dough rest and rise covered by either film or the lid of the bowl for at least 2-3 hours - bear in mind that it will triple it's size if not more when picking the bowl. As I said, I let it rise for 24 hours. Just be careful in the summer with the heat, you'll have to keep the dough in a cool room and check it after the first 6 hours and then every other hour otherwise if overrises the dough will become acidic and will be ruined. 
5. take the dough and stretch it out with your fingers to the size of the baking tray or in case in small baby pizzas 
6. garnish it as you prefer
7. bake in the over at 200°C for 20 minutes