Then begin to add parts of it, and is kneaded (usually you need all the flour).
Very important, the purpose is to thicken the mixture by adding the flour, and not vice versa- the liquid to be poured in a pile of flour. Once you get the dough – it is placed in a plastic bag and pressed so as for air to not remain.
Thus, leave approximately 1 hour at room temperature. Take up the required volume of pizza dough (depending on the desired thickness and the size of the tray). It is rolled out into a sheet with the desired thickness and used in your pizza recipe.
Refrigerate the remaining dough.