Pizza dough (recipe book from DeLonghi)

Pizza dough (recipe book from DeLonghi)
Category: Bakery
Ingredients
Flour 480 g
Water 290 ml
Salt
(I put somewhere 0.75 - 1
I do not like absolutely bland) 0.5 tsp.
Sugar 1 tsp
Dry yeast
(I put 1.5) 2.5 tsp.
Vegetable oil 2 tbsp. l.
Cooking method

I take flour-water by weight, in my practice it is usually not necessary to add water - the proportions are good, but look at your products.
I took both sunflower and olive oil - it depends on the mood. Usually I add another 1 tbsp to the dough immediately in the batch. l. dry basil - it turns out fragrant.
The dough is enough for two pizzas about 30 cm. You need to pull / roll really thin - the dough then rises again when baking. But no matter how you roll - I never succeeded in making it very thin - either average or plump (and we like average).

Note
I have delongues in my recipe (and it seems like Italians, they should fumble in pizza, the book is even untranslated - in Italian ...) also in the original there is 2.5 (!) Tsp yeast for 480g of flour. I put on a life of 1.5-1.7 (maximum - if the yeast has been standing for a long time). It rises into the roof, under the arms it already squeaks and screams when you press and stretch it. I don't know, maybe they just have some kind of wrong yeast? Or they simply point out with a safety net so that they will certainly rise and no one told them later, "phew what your recipe is wrong, it doesn't work" ...

By the way, I'll write the recipe itself. In my opinion, he has not been here yet.

I have delongues in my recipe (and it seems like Italians, they should fumble in pizza, the book is even untranslated - in Italian ...) also in the original there is 2.5 (!) Tsp yeast for 480g of flour. I put on a life of 1.5-1.7 (maximum - if the yeast has been standing for a long time). It rises into the roof, under the arms it already squeaks and screams when you press and stretch it. I don't know, maybe they just have some kind of wrong yeast? Or they simply point out with a safety net so that they will certainly rise and no one told them later, "phew what your recipe is wrong, it doesn't work" ...

By the way, I'll write the recipe itself. In my opinion, he has not been here yet.

I take flour-water by weight, in my practice it is usually not necessary to add water - the proportions are good, but look at your products.
I took both sunflower and olive oil - it depends on the mood. Usually I add another 1 tbsp to the dough immediately in the batch. l. dry basil - it turns out fragrant.

The dough is enough for two pizzas about 30cm. You need to pull / roll really thin - the dough then rises again when baking. But no matter how you roll - I never succeeded in making it very thin - either average or plump (and we like average).

My dough turned out to be exactly thin, it did not rise during baking. God knows, maybe just because there is a lot of yeast. And about "fu, what your recipe is wrong - it does not work" ... -so they are just like that. Moulinex wrote recipes as if he was his own enemy. But a man bought Mulka, for example, so he will bake from the book first of all, and only then he will go through the forums. Well, or they were guided by their super-duper French products ... Why don't you want to post your recipe?