Pizza Margherita with pepper

Prepare the pizza on to an old Italian recipe: 
2 cup cold water 
1 / 4 cup olive oils 
2 tsp salt 
1 tsp dry yeast 
1 / 2 kg flour 

The secret of the fact that flour and water must be strongly cooled - water can be straight from the refrigerator. Sift flour and add the salt and yeast. Add olive oil and water, knead the dough, to keep pace on the walls. To the dough turned out elastic, kneading is necessary in different directions ... 

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Ready-made dough out onto a table, cut into 6 pieces and form balls, greased hands with oil. Put the dough in the refrigerator overnight - it will not work hard, that's fine. Take it in the morning and put in a warm place - the pastry slightly, though is about 2 hours. 

Sprinkle the table with flour and stretch dough with hands into a pancake diameter of 12-15 cm, give us a rest, to avoid tearing, then continue rasplastyvat test to become thin. 

Grease a pancake tomato paste on the edges, where no toothpaste - get a crust. Put alternately mozzarella, Bulgarian pepper, fresh basil leaves or oregano and sprinkle with olive oil. 

Prepare the oven - Preheat, at the bottom put a metallic dish, pour into it a cup of hot water and let prosperity 2-3 minutes. Then place the pizza for 5-10 minutes, taking care not to overheat, as the temperature is high, and the dough thin. All done! All bon appetite!