Perfect pizza dough

Dissolve yeast in the water. Add the three kinds of flour and knead the dough in a mixer at low speed until homogenized. Add salt and sugar and turn up at high speed. Knead the dough until it's smooth and stretchy. Be careful not to knead too long to avoid the dough getting hot and the yeast activating prematurely. Divide the dough into 10 equal pieces of approx. 280 g. Cover the dough with plastic wrap and let it rest at room temperature for 1 hour. Refrigerate the dough and let it rest for a day. You can store it for 2 days and it's even better the next day.

A 280 g pizza dough can be used both for a slightly larger thin pizza and for a smaller pizza with a thick crust.