In a bowl, mix the water with the yeast.

When the yeast is dissolved, pour half the flour into the water and start mixing.

Now add the salt and let it mix.

Pour the remaining flour and knead the dough until you get a smooth and uniform dough.

Let it rest for 15 minutes and mix for 1 minute.

Repeat this operation 2 more times.

Now let the dough rise for about 2 hours in a closed oven with the light on, or

in a container covered with film.

After two hours the dough will have increased in volume by about double.

Pull it out and gently reshuffle it so as to remove the air formed.

Put the dough in a well oiled baking pan and let it rise for another 2 hours.

The final result will be a double leavening elastic dough with a very resistant gluten mesh.

The mixture obtained must now be spread inside the plate itself.

After spreading it, you can now season it to your liking and start cooking it.

This will give you a thin-based pizza.

If you are a lover of focaccia, let it rise for another 30 minutes before cooking the dough spread on the plate.

In both cases, cook in a preheated oven at 180 ° C for about 20min.