pinch of salt and sugar
~ 2 cups tepid water
Make three spaces in the flour for yeast, salt, and sugar. Add water to the yeast gradually and then slowly incorporate the surrounding flour. Knead until smooth. The more you work the dough, the better the pizza (this is a direct quote from Massi's mother). When kneading dough, you should feel like you did your exercising for the day- your arms should ache from lactic acid build-up, you should have a sheen of sweat on your forehead and on the top of your lip. You should feel as if you earned what you will soon be eating. This is how you know you kneaded enough. Let dough rise in a warm place for 2 hours. Use as necessary.