This recipe is ideal for making up to 3 different types of pizza. In fact, you can use the same dough to make a peel pizza, a pan pizza, and a flatbread.

Ingredients:
500 g / 4 cups all purpose flour or bread flour
300 ml / 1 ¼ cup of lukewarm water
half a sachet of dry yeast
or half a cube of fresh one
5 g / 1 tsp salt
2 tbsp olive oil

How to make it:
Put the flour in a comfortable bowl and make a hole in the middle like a volcano. Pour the lukewarm water into the hole.
Add the yeast and dissolve it with a fork or chopsticks. Wait 5 minutes to activate it.
Add the salt and oil and knead, first with a fork and then with your hands if it gets too hard, you need to get an elastic dough. You can correct it by adding a little more flour if necessary.
Leave to rise for 2 hours in a warm room between 25 and 30 degrees, if necessary put it in the oven after warming it a little, it should double in volume.
At this point, sprinkle the table with flour and place the dough on it, flattening it a little and kneading it a little.
Make a ball and cut it into 4 equal parts to make 4 balls.
Cover the balls with a cloth and let them rise for about 30 minutes.

Now you can flatten the pizzas in a lightly greased baking pan, season like a pizza and bake in the oven at 220° C / 428° F for 10 minutes.
Or you can place them on a baking sheet without a baking pan and, after seasoning, bake them directly on the drip pan at 220° C / 428° F for 10 minutes using a peel.
You can also put the risen balls in a baking pan and turn them a few times in the oil you put in the bottom. Crush them very lightly with your fingertips, sprinkle a little salt on top and bake for 10 minutes, still at 220° C / 428° F for 10 minutes, which will give you a very soft flatbread.