Steps

• • In the stand mixer bowl with a hook, place the flour, yeast, and part of the water (1 1/3 cups). Start the mixer at speed 2 and let it knead for 2 minutes. Switch to speed 3 for another minute. At this point, gradually add the remaining water, ensuring it is absorbed before adding more. Now you can also add the salt. Let it knead for about 10 minutes.

• If making the dough by hand, in a bowl add flour, half of the water, and yeast. Start mixing first with a spoon, then with your hands. Gradually add the rest of the water and finally the salt. Continue to knead by hand; it will take at least 15 minutes.

  

• Once the dough is ready (hydrated and smooth), transfer it to a floured work surface and shape it into a ball. Let it rest under a container or a cloth for half an hour. Take the dough, fold it like an envelope, forming it back into a ball, and let it rest for another half hour. Repeat this step, making more folds and letting it rest for another half hour. Make the final folds, shaping it into a round (pirlatura) and place it in a bowl covered with plastic wrap. Let it rest in the refrigerator for 42 hours. This process is called “maturation“, meaning the dough stays in the fridge and rises very slowly, making it digestible and light.

  After these hours in the fridge, take the dough, which will be more voluminous, and divide it into 3, obtaining pieces of about 9.5 oz each. Shape them into balls, place them in a container with some olive oil at the bottom, place them close together (not touching), and cover with plastic wrap or a lid. Leave them to rise at room temperature for about 3-4 hours. This will also depend on external temperatures: in summer, when temperatures are quite high, 3 hours will suffice; in winter, with lower temperatures, 4 hours of rising are needed.

• To roll out the pizza, use a few tricks to make it perfect.
  First, take your dough ball and place it on a board already covered with semolina flour (note: do not use all-purpose or bread flour in this case). Begin to roll out the dough strictly by hand, using the fingertips, pressing from the center to the edges, slowly giving it a round shape. Be careful not to flatten the edges.
  Flip the dough over and do the same.
  At this point, start to stretch it using your fingertips and then the sides of your hands, in circular motions, all around the pizza’s perimeter, always being careful not to flatten the edges. Continue until you obtain a well-stretched pizza with an edge of about 0.5 to 0.6 inches.

  Now, you just need to top the pizza as you like: here you have total freedom. You can choose to add some good tomato sauce and mozzarella, or just mozzarella for a white version. Let your imagination run wild!

  

• If you are baking in a pizza oven, for example in a Ooni wood/gas, the cooking will be very quick. About 60 seconds is all it takes, with an ideal temperature of around 788°F.

  Sprinkle some semolina flour on the paddle (metal or wood) and place the pizza on top. Insert it in the pizza oven (I recommend this: Ooni Koda 16 oven) and cook it for 1 minute, turning it several times with a small paddle to cook all the edges.
  TIP:
  If you don’t have a small paddle, remember this trick: bake the first side for 15-20 seconds, then immediately use the metal paddle to bring the pizza towards you and, with the help of your hand, turn it manually 180 degrees, then reinsert it, taking 3 seconds. Bake for another 15 seconds and again turn it 180 degrees. Finally, do so again, ensuring all sides cook perfectly.

  Your pizza will be ready to serve. I also added some basil after baking.
  Enjoy your pizza.