Steps

• First, take the water, slightly warmed, it should be warm, and dissolve the fresh yeast in it.

  Now start incorporating the flour slowly until it’s finished. For making the PIZZA always choose a strong flour.

  Therefore, Manitoba flour will be fine, or a flour that indicates W between 240-300 on the package. If you exceed 24 hours of rising, the W should be over 300.

  After completing this step, you will see that the dough will be sticky, don’t worry, leave it where you mixed it, cover it, and let it rest for about 15 minutes.

  

• Uncover the dough and add the necessary amount of oil. Combine using the mixer hook or by hand, and after a few minutes, add the salt. Always last, so it doesn’t interfere with the leavening.

  As you can see from the image below, the dough will be very hydrated, and this will give it softness. Now, if you weren’t already working it by hand, dust your hands with flour, put some on the work surface where you’ll place the dough, and start making indentations with your hands on the dough (as if you were making indentations for focaccia), then fold the dough over itself from the top.

  Imagine you have a rectangle in front of you, and starting from the top edge, fold it over itself, as if you were folding a napkin. This way, the dough will incorporate air.

  Perform this operation 2/3 times. To explain better, after making the initial folds described above, turn the dough to form the classic ball and cover it to rest for 15 minutes. After this time, take it again and repeat the folds.

  If you visit my Instagram page, you’ll find a video of the pizza preparation, and you’ll see this simple folding operation.

  At this point, I divide the dough into two or three pieces, place them in glass containers that I can cover with plastic wrap, and store them in the fridge until the next day.

  

• The next day, I take the dough balls from the fridge around 11 a.m. and leave them at room temperature until 2 p.m. At that point, in the early afternoon, you’ll see that the dough will be nice and puffy, and the famous bubbles will have appeared on the surface.

  At that point, take the ball and repeat the folds, and let it rise until 6-7 p.m., when you’ll stretch it and top it.

  

• Around 7 p.m., I take the dough and start stretching it. You’ll see that it will be very soft, and you’ll stretch it into your pan beautifully. I recommend placing it in the tray and working it as little as possible. Of course, you’ll need to stretch it, but just a few movements will give the pizza its shape.

  Obviously, my times are indicative, to help you understand the timing between one operation and another. You start based on when you want to bake and eat.

  Top as you like and bake at 392°F, preheated, static oven for about 20 minutes. Always check the cooking before removing from the oven.

  

• Stuffed pizza ready to be baked

  

• Baked pizza