This is the recipe for pizza dough from my friend Pascal, a true Italian lover. Take 500g flour, 200ml water, a very good shot of olive oil and a decent pinch of salt. To do this, do either half a fresh yeast or 1 packet of dry yeast from Dr. Oetker. My friend Pascal turned a blind eye when I spoke of dry yeast, so it's better to have fresh yeast and let it go in water a little bit. Mix this in a bowl and knead until there are no more hard spots in the dough, i.e. at least 10 minutes. Then leave the dough uncooled, but covered with a towel approx. 2 hours to go. A perfect pizza dough is ready, from which you can make several pizzas or even pizza rolls.