6 cups of flour
1 tablespoon of salt
1 egg beaten with half a cup of milk
2 tablespoons of olive oil
2 1/2 cups of lukewarm water
2 yeast bags (5 teaspoons)

Add salt to flour, make a well and add the rest of the ingredients.

Knead flour until it becomes elastic (Use Kitchen Aid).

Cover and let it rise until it doubles.

Roll out the pizza dough, place on a pizza pan and spread topping over the entire surface. Bake for about 20 minutes or until the crust is golden.

The pizza dough recipe belongs to Olga Palazzo's late brother-in-law, a professional chef who was born in Lazio. He used this recipe to make the pizza he served to his clients at the Italian hall he owned. It's hard to say if the recipe was his own creation, or one from the region he was born in.

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