Supplies

500 g 0 flour

400 ml water

20 ml Extra virgin olive oil

10 g Salt

3 g Fresh brewer's yeast

q.s. semolina flour

Step 1: Dough Preparation

In a large bowl insert all the flour.

Mix flour and water In the center, pour half the water and crumble the brewer's yeast. Mix everything using a fork (or a spoon).

Lastly, add the salt and mix. The mixture will be very soft and sticky, it is normal. Cover the bowl with a cloth and let the dough rest for 15 minutes.

Flour the pastry board slightly and start making the folds: this step is essential because it allows the dough to incorporate air and form the famous bubbles on the surface.

Turn the dough upside down on a pastry board, spread it slightly with the fingertips, to form a small rectangle. Fold the rectangle into 3 parts (fold fold) bringing first one side towards the center and then the other

Finally, fold it in half and place in the bowl and cover.

Repeat the folds 2 more times, always at a distance of 15/20 minutes.

After this operation, grease the bowl with a veil of oil and lay the dough inside. Cover with cling film and refrigerate for 24 hours in the lower part of the refrigerator.

Step 2: Roll Out the Dough

In the afternoon of the next day the pizza will be leavened and full of air bubbles (First picture),

Pick up the dough and let it acclimatize to room temperature for 1 hour, always covered with plastic wrap. You will have seen all those wonderful bubbles on the surface !!

cover the table with flour and turn the pizza dough over. With your hands slightly damp, stroking the dough with your fingertips, form a rectangle.

Grease the pan with oil and transfer your rectangle of pasta onto it. Always with your hands wet and gently, spread the dough out to cover the entire pan with pizza. You can leave the edges low, so much will rise of them.

Now cover the pan with a clean cloth and let rise for 2/3 hours, directly in the pan.

in the last figure you can see how soft the dough is after 3 hours of rest

Step 3: Bake the Pizza

After this time, switch on the static oven at 250 ° C or at the maximum temperature of your oven.

Season the pizza and bake in the static oven at 250 ° C for 10 minutes on the low oven shelf. Then lower the temperature to 230 ° C, move the pan to the central shelf and continue cooking for another 10 minutes.

The pizza you will get is quite high, digestible, soft but with a slightly crunchy base, cooked to perfection. the pasta is not compact but full of air bubbles. In short, it is a perfect homemade pizza!