• 500 g of Ideal for Pizza La Tua Farina flour (or 300 g of Ideal for Pizza and 200 g of Primitiva type 1)
• 370 g of water
• 4 g of brewer's yeast
• a teaspoon of salt
• a spoonful of extra virgin olive oil

The previous day, dissolve the yeast in a little water taken from the total (keep aside another 20 grams to be put later together with the salt) and combine in a bowl with the flour and the remaining water. Knead the dough briefly and let it rest for 30 minutes.

Add the salt, the 20 grams of water and the oil. Briefly knead the dough inside the bowl, then start by stretching a flap of dough outwards and then folding it in the centre. Continue this process until you have made a 360 degree turn. Repeat the operation 4 times 15 minutes apart, covering each time to prevent the dough from drying out.

Transfer the dough into a rather large and lightly oiled clean bowl, cover with plastic wrap and leave to rise for 30 minutes at room temperature, then place it in the refrigerator.

After 24 hours, take the bowl out and let the dough return to temperature.

Turn the dough out onto a floured surface with durum wheat semolina and form 3 loaves of about 300 grams to leaven for 1 hour.

After this time, turn on the oven (in static mode) at maximum temperature (250°), then start rolling out one loaf at a time on a lightly floured sheet of parchment paper, again with the semolina, gently press with movements from the center towards the external, until the desired measure is reached. Then garnish with the tomato sauce.

With the help of a cutting board, slide the pizza (with its sheet of paper) directly onto the lower part of the oven and cook for 5 minutes, then take the pizza out, add the mozzarella or other ingredients to taste and let it cook again until the cornice and the base are beautiful golden.

Pizza and photography: Alessandra Dani