1. In a bowl, make a well with the flour and place the salt on one side and the yeast on the other.(be careful not to let the yeast and salt come into contact at first).
2. Pour the water into the center of the well, mix to obtain a homogeneous dough, then knead for 10 minutes, either by hand on the work surface, or using a breadmaker or food processor a food processor fitted with the dough hook.
3. Add the olive oil and knead for a further 5 minutes.
4. Cover the dough with cling-film, making sure it is in direct contact with the dough, and let rise forand leave to rise for 1 hour at room temperature, until doubled in size. volume.
5. Deaerate the dough by pressing down on it with your hand, then divide it into 2 or 3 balls, depending on the number of pizzas you wish to make.number of pizzas you wish to make.
6. Cover with cling film and leave to rest for 30 minutes.
7. Roll out each ball of dough on the work surface (if the dough shrinks, avoid flouring your work surface, as it will cling better and spread out more easily).
8. Place the circle of dough on a baking tray lined with baking paper, then top it generously with Pizza Carthage sauce before placing in the oven.