Mix the strained bread flour, sugar and salt in a large bowl. Mix well.

Add to the mixture the instant yeast, the oil and the warm water.

Knead until you obtain an homogeneous dough. Adjust with flour of water to obtain a dough not too sticky or too dry.

Obtain a ball from the dough and let rest for at least 30 minutes in the bowl covered with a moistened kitchen cloth. The more it raise the softer it turns out, we advice to let raise for 2 hours in a warm place.

Using a rolling pin, roll the dough into a layer of about 1/5 inches of height.

Your pizza dough is now ready.

You may want to use a bread machine to help you in the kneading process.

You may use active dry yeast or fresh yeast instead of the instant one. Use 3 times the suggested amount of instant yeast if you are using fresh yeast. Use 1.25 times the suggested amount of instant yeast if you're using active dry yeast. Follow the instructions on the package regarding re hydration. For this recipe use 1 and 1/2 oz of fresh yeast or 2/3 oz of active dry yeast.