Notes

This content contains one or more affiliate links.

On my Instagram page, you can find the highlight folder with the video of all the steps to prepare this pizza.

For 0 flour, I used Caputo Nuvola. I buy it at the supermarket. You can now find it in all well-stocked supermarkets. You can use only 0 flour and Manitoba flour. You can use only type 1 flour and Manitoba flour. You can replace Manitoba with a w 350 flour. Caputo Nuvola allows you to achieve a good aeration and fragrant, well-aerated edges. Both Caputo Nuvola and Caputo Pizzeria perform well in long fermentations.

You can replace fresh yeast with 2 grams of dry yeast.

Note that fermentation times change depending on the season. If it’s cold, it takes more time. If it’s hot, it rises faster.

My oven has a pizza function. My maximum temperature is 572 °F (300 °C), but I cooked these pizzas at 482 °F (250 °C) to give you a more precise feedback since 482 °F (250 °C) is the most common temperature for home ovens.

I divided the dough into three portions of about 12.3 oz (350 g) each because my pizza pans have a diameter of 12 inches (30 centimeters). If the pans are smaller, you can divide into four portions.