Ever since, by accident, on the third birthday of Chez Panisse in 1974, we invented the small individual pizza, topped with whatever was in the refrigerator (grilled prawns, a mix of vegetables, smoked fish, chicken mixed with ancho chili mayonnaise), there has been a superb free-for-all with pizza. But it is still the dough that makes a pizza.
Dissolve the yeast in the water. Stir in the oil and let stand for 10 minutes.
Mix in half the bread flour and the salt until smooth. Knead by hand or in a mixer with a dough hook attachment on medium speed, adding the rest of the flour gradually, until the dough is smooth and elastic, about 15 minutes. As soon as the dough pulls away from the sides of the bowl or just stops sticking to your hands and the board, stop adding flour.
Put the dough in an oiled bowl and let rise for 1 to 2 hours, or until it is doubled.
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