Preparation for the 7-Hour Fermentation Pizza

• In a large bowl, pour the water and add the extra virgin olive oil and the sugar.
  Mix with a hand whisk.
  Begin to add one tablespoon of flour at a time, incorporating it with the whisk to avoid lumps before adding the next, creating a sort of batter.

• When you have incorporated half of the flour, add the crumbled fresh yeast or the dry yeast, and mix again.
  Add a few more tablespoons of flour, then incorporate the salt and continue with the flour.
  When the mixture is too thick to work with the whisk, start kneading by hand (or use a spatula for help), wetting your hands with water or oil.

• When the dough is well bonded, make a series of folds in the bowl: that is, pull the dough from one side at a time, folding it towards the center and rotating the bowl to pull the contiguous side, until all four sides are pulled.
  Flip the dough in the bowl, cover it with a clean cloth, and let it rest for half an hour.

• After this time, take the dough and make a second series of folds like before, flip the dough and seal the bowl with some plastic wrap.
  Let the dough rest at room temperature for five hours.

• After this time, flour the work surface and slide the risen dough onto it.
  Divide it in half, round each half with your hands, cover again with the cloth and let rise for about another ninety minutes.

  

• After this additional rising, spread each portion of dough in an oiled 11-inch diameter tray with your fingers, possibly wetting them with a little oil, starting from the center of the dough and gently, until it covers the entire bottom of the tray.
  Season your 7-hour fermentation pizza as desired and bake in a static oven at 465°F for ten minutes on the lowest shelf of the oven, then move it to the middle shelf and let it cook for another four or five minutes.
  Remove from the oven and serve immediately while hot.

  Chez Bibia