Dissolve the yeast into half glass of tepid water. Pour the water in a pastry-making bowl; add the olive oil, one tablespoon sugar, some flour and the dissolved yeast. Start mixing the ingredients low speed with the help of a Magefesa Stiria Inox Blender. Add some salt. Increase the power of the mixer to increase the kneading speed. If we realize that the dough is too sticky, we may powder some flour slowly until we get a fine and uniform dough.
Pour it out on a table coated with flour and split the dough obtained into two. Knead each half forming a ball, cover it with a clean kitchen cloth and let it rest for 30 minutes. Stretch the dough with the help of a rolling pin, always on a surface coated with flour to avoid the dough from sticking. The dough thickness may be to your taste, depending on whether we want a thin dough or a bread-kind dough.
When baking the dough we should make it with a pre-heated oven, between 190º C and 200º C – The cooking time is between 10 and 15 min. depending on the base thickness. If we use semolina, we will get a different texture and with a professional touch when stretching the dough.
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