Once you try it, you will never leave this pizza dough:
Ingredients:

00 flour – 500 g
Water – 300 g
Extra virgin olive oil – 50 g
Salt – 7 g
Granulated sugar – 7 g
Dehydrated brewer’s yeast – 3 g (or 10 g of fresh yeast)
Extra virgin olive oil (for working the dough) – to taste

Preparation:

1. Mix the dry ingredients
In a large bowl, sift the flour and add the sugar and dried brewer’s yeast.

Stir to distribute the ingredients evenly.
2. Prepare the liquid mixture
In a jug, pour the water, add the salt and extra virgin olive oil, then mix briefly with a spoon.
3. Combine the liquids with the flour
Pour the liquid mixture onto the dry ingredients and begin mixing with a spoon.
4. Knead
When the dough begins to form, work it vigorously with your hands for a few minutes until you obtain a coarse mixture.
5. Work the dough on an oiled surface
Transfer the dough to a work surface lightly greased with extra virgin olive oil.
6. Make the reinforcement folds
With oiled hands, make a series of folds to reinforce the gluten mesh: fold the edges of the dough inwards and leave to rest covered for 20 minutes.

Repeat the operation two more times, always letting the dough rest between one fold and the next.
7. Obtain a smooth and homogeneous dough
After the last series of folds, form a smooth and compact ball.

8. Leavening
Place the dough in a lightly oiled bowl, cover it with a clean cloth and let it rise in the oven with the light on for about 3 hours, until it triples in volume.
9. Slow leavening (optional)
If you want to further improve the digestibility of the dough, you can put it in the refrigerator for 24 hours and use it the next day.

10. Ready to use
Once leavened, the dough is ready to be rolled out and filled. After rolling it out, let it rest for another 30 minutes at room temperature before baking at the maximum oven temperature.