Steps

• In a large, preferably steel bowl, place room temperature water, dissolve the yeast together with the sugar, add the sifted Nuvola flour a little at a time, mixing continuously to blend everything well. As soon as all the flour is incorporated, add the salt and mix, then add the oil and mix again until well incorporated. At this point, transfer the dough to a work surface and knead it well by hand for at least 15 minutes. The dough should be well worked by spreading it on the work surface, rolling it into a ball, and slamming it on the work surface. Repeat the operation several times; this helps to dry the wet parts of the dough.

  Place the dough obtained in a large oiled bowl, cover it with cling film, and let it rise for about 1 hour at room temperature. Then take the dough, place it on a lightly floured work surface, and form 3 rounds of folds (spread the dough with your hands forming a rectangle and bring the 2 sides towards the center, then fold in 2 like a handkerchief, let it rest for 10 minutes and proceed with the second fold like the first, let it rest again for 10 minutes and proceed with the last fold), place the dough in the bowl, cover with cling film, and let it rise until the next day in the fridge.

• The next day, late morning (around 11 am), take the dough out of the fridge and leave it at room temperature for an hour.

  After the time has passed, divide the dough into 5 balls of about 280 g each, on the lightly floured work surface, form rounded loaves that you will let rise spaced apart on a floured work surface for at least another 5 hours (until dinner time when you need to bake the pizzas).

  Rolling the pizza:

  Roll out the pizza one ball at a time.

  Lightly flour the work surface with semolina.

  Gently lay a ball on the work surface and with your hands, using the fingertips, stretch it from the center to the edges to obtain a thin base and a bubbly and higher crust (it seems difficult, but it will come out well automatically because the dough itself will create bubbles along the crust as in the photo).

  

• Baking with G3 Ferrari Oven:

  Home baking to get a pizza like in a pizzeria is with the pizza express oven G3 Ferrari, if you don’t already have one you can find it CLICKING HERE (I want to clarify that this is not a sponsorship, but the way I cooked my pizza) this kind of oven sold at a reasonable price cooks pizzas perfectly because it reaches high temperatures and allows perfect pizza cooking in 5 or 6 minutes.

  To perfectly cook the pizza, heat the oven, when the temperature is reached, place the rolled-out pizza on the oven stone as indicated above, close the oven and wait 1 minute.

  Open the oven and top the pizza with tomato, close again and let cook another 2 minutes.

  Open the oven again and add mozzarella and whatever you like, close the oven again and complete the cooking for another 2 or 3 minutes.

  As soon as the pizza is cooked, with the spatulas provided, place the pizza on a serving plate, finish with basil and a drizzle of raw oil and serve.

  

• After the rising time, the Cloud Pizza Dough is ready to prepare the pizzas. At home, you have 2 other alternatives; I’ve tried both, and the best is pan + grill.

  PAN + GRILL COOKING: Roll out the pizza with your hands from the center to the edge, leaving the crust higher, and place it in a large non-stick pan. I often roll it directly in the pan, and once rolled out, I let it rest for 20 minutes, transfer the pan to the flame, and cook the pizza for 2 minutes over medium heat covered with a lid. Add the tomato (which you will have seasoned with salt and oil), cover with the lid and cook until the base is nicely golden, I slightly raise the flame.

  In the meantime, turn on the oven in grill mode and put the oven rack just under the grill. The oven should be preheated with the door closed. As soon as the pizza underneath is golden, transfer it to the oven with the pan remaining in but leaving the handle out and the door open. Cook for 1 minute, quickly remove the pizza, add mozzarella, and put it back in the oven, always with the handle out and the door open. As soon as the crust is golden like that of the pizzeria, take out the pizza and rotate it with the help of a spatula, put it back in the oven and make the handle side golden, always with the door open. As soon as the pizza is golden, remove it from the oven, place it on a pizza plate, a drizzle of raw oil, a bit of basil, and it’s ready. The same procedure applies to all types of toppings.

  DIRECT OVEN COOKING: Turn on the oven to 220°C (428°F) although at home the best cooking is with special pizza ovens with a refractory stone base.

  Roll out the dough on a very lightly floured work surface with the fingertips spreading the dough from the center to the edge where you will form a slightly higher crust, top the pizza as you like and bake on the bottom of the oven. For baking the pizza in the home oven, it is preferable to bake it in the lowest part of the oven, right at the bottom, for the first 12 minutes and complete the cooking for another 5 minutes on the top, just below the grill.

  
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