The first thing is to prepare the preference, for that we use one or two tablespoons of the flour, sugar and yeast along with some of the water and mix well until a homogeneous mass is formed. We cover it with a cloth and leave it between 10 and 30 minutes until double in size.
Once our preference has doubled in size and the texture "sponge type" has been formed, we join together with the rest of flour, extra virgin olive oil, the rest of water that we have not used and salt. We knead everything until there is a smooth and elastic mass.
Separate the dough that we have obtained with a knife or a spatula and form three balls. It may seem like a lot, but it is necessary so that the pizza is then very spongy and with a thickness of more than one centimeter.
Put one of the balls on a pizza tray that will have lightly oiled so that the dough does not stick to it, and let it take for almost an hour or until it doubles its size. I covered the dough with a little transparent plastic so that we do not dry the dough while we let it take. A couple of times, during the taking of the dough, I was spreading the dough with the fingers so that it was taking the right shape.
Once we have the mass with properly, we prehorneamos the mass for a couple of minutes in the oven at 250 ° C so that the dough is us a little more crispy. In this case I used the baking tray on which I spread the dough. For pizza that I have prepared I marked with a little tomato sauce the dough before placing it in the oven, more than anything because it is as I have seen that they often make at Argentine pizzerias, which often have masses precooked and marked with the tomato sauce upon which then spoil the rest of ingredients.
That's all the steps that you need to make the best pizza ever, leave in the comments how it was!
