The original dough for Italian pizza

First, add the yeast and sugar to the lukewarm water, and let it work for about 10 minutes until a foam forms on the surface. The yeast needs to be active, it's key to puffing up the dough.

Sift the flour into a large bowl, add the salt and mix. Then make a well in the centre of the flour and pour in the sourdough starter and olive oil.

Mix everything together and work out the dough. Work it until it is smooth and sticky.

Let the dough rise in the warmth for about an hour until doubled in volume.

Once the dough has risen, turn it out onto a floured board, gently mix it and then divide it into the desired number of portions. For an ideally thin dough, I recommend one portion per eight slices.

Roll the dough into thin pancakes, spread with tomato base and your favorite toppings.