Homemade pizza in a few hours, with well-hydrated dough, at 70% with a mix of 0 and 00 flour for a rise in about 3-4 hours, in a warm corner, because if the temperature is below 79°F, it will take more time, always limiting the amount of yeast for as natural a rise as possible. I love making pizza at home; I started doing it as a child, clinging to my mom’s and grandma’s skirts. Since I started my blog, I’ve been offering it in many different versions because I like to experiment and meet the various needs we might have during the week. For example, if I make pizza for Saturday night, I like to plan ahead and knead one or two days before, depending on whether I use 0 or whole wheat flour. However, if I make pizza during the week for a sudden craving, I don’t have time for a long rise and try to get a satisfactory result with the little time I have, reaching the right compromise. A thicker pizza, so it’s nice and soft, and not too crispy, like a pizza with a too-fast rise rolled too thin would be, but you can work on small variations to have it just the way you want it. For example, today I wanted it a little thicker because I wanted to fill it with cheese and bacon, but you can also choose a slightly larger pan than mine to have a thinner one, without affecting the pizza’s softness. So, I wish you a good pizza and leave you with the recipe, try it with bacon, mozzarella, and smoked scamorza because it’s amazing!