For every 500 g of IMSA flour premix you must add:
12.5 g dry yeast
25 g butter
A cup of water (250 g) How to prepare: Mix all the ingredients, adding water little by little to the IMSA flour premix, the butter and the dry yeast previously dissolved in water, until you obtain a homogeneous dough. You will know it is ready when it comes away easily from the sides of the bowl. Let the dough rest in a bowl covered with a clean cloth for at least half an hour. The dough will rise due to the yeast, so depending on the size of the pizza you want to make, roll the dough into balls and then roll them out. Roll out the dough on a smooth surface. From the centre of the ball of dough, stretch outwards little by little, with the help of a rolling pin. Once you have the desired size, touch up the edges by turning the dough inwards a little, so that the shape is perfectly round. Now you have the dough ready, decide what type of pizza you want to make and bake it.
