The pizza on the board is thin and crispy, achieved with a very hydrated dough and a minimal amount of yeast. The dough is divided into two phases, an evening pre-dough that is left to rise for 12-15 hours at room temperature, and then the complete dough is prepared the next day. If you do not have a pizza stone, you can spread the pizza in a 12×16 inch baking sheet for each dough ball and bake it in the same way.

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Difficulty: Easy
Cost: Very cheap
Rest time: 1 Day
Preparation time: 35 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/8 cups water (at room temperature)
4 cups all-purpose flour (13 g of protein)
0.017 oz fresh yeast
4 cups all-purpose flour (13 g of protein)
1/2 cup water (at room temperature)
0.017 oz fresh yeast
3 1/2 tbsps salt
as needed re-milled durum wheat semolina
1 lb 1 oz peeled tomatoes
2 tbsps extra virgin olive oil
as needed dried oregano
as needed extra virgin olive oil
as needed salt

Tools

1 Mixer
1 Brush
2 Bowls
1 pizza stone

Procedure

The evening before around 6:00-7:00 PM, prepare the pre-dough.
In a bowl, add the yeast and some water, and stir to dissolve the yeast.
Add all the water and flour, then mix with a wooden spoon until the lumps are well dissolved.
Cover with plastic wrap and leave at room temperature around 68°F for 12-15 hours.
The next day, pour the pre-dough into the bowl of the mixer.
Add the yeast and flour.
Start mixing and gradually add the water.
After 10 minutes, when the dough is formed, add the salt and let it absorb for 5 minutes.
Stop the machine, remove the dough, and place it in a clean bowl.
Cover with plastic wrap and let it rise until doubled at 68°F, about 6 hours.
After rising, flip the dough onto a slightly floured or steel work surface.
Cut pieces weighing 250 g (8.8 oz) and form dough balls.
Place them in special pizza boxes or containers.
Cover and let rise for about 2 hours.
Take the first dough ball and with semolina on the work surface, roll it out thin. A rolling pin can also be used.
Place the pizza on the board.
Proceed in the same way for the other dough balls.
Preheat the oven to 482°F-554°F.
Prepare the tomato and season it with two tablespoons of oil, salt, and oregano.
Spread the tomato on the pizzas and bake the pizza on the pizza stone.
Cook for about 10 minutes.
As soon as the pizza comes out of the oven, brush it with extra virgin olive oil.