Pizza

Pizza dough

1 kg all purpose flouer + extra flouer for preparation

650/700 Ml sparkling water (not refrigerated!)

1 full spoon olive oil

1 1/2 full spoon salt

1 tee spoon sugar

1 cube beer yeast

1 boiled potato

1 full spoon milk

preparation:

Boil the potato, peel it, smash it in a cup and add the milk, mix till it is very smooth,

let it become cold. In a big bowl pour the flour, dig a little hole in it and add the oil,

salt, sugar, the cold smashed potato and add the yeast crushing it in little pieces in your

hands. Start pouring the water, after you poured 1/3 mix everything, when you notice the mix

absorbed the water, add another 1/3 and so on. Keep mixing the dough till you get something

omogeneous (if your hands get sticky rub them with some flouer). Transfer the dough ball onto

a table formerly sprinkled with flouer. Work the dough quickly and powerfully for at lest

20 minutes. It must become very smooth and should keep the softness. Sprinkle more flouer when

it gets sticky (not too much otherwise it becomes hard). Once you finished, model it in a big

ball, sprinkle all around it with flouer, wrap it gently in a towel (not tight) and then

in a blanket. Keep it for at least 2.5/3 hours in a room with closed windows. Your dough is

ready.