Preparation + resting time: 12 hours

Ingredients for 6 pizzas:

1kg of type 00 flour
650 ml of water
3 g of fresh baker's yeast (brewer's yeast)
29 g of salt

1. Put the water in a large bowl and dissolve the fresh brewer's yeast in it.

2. In another bowl, mix the flour and salt.

3. Once the yeast is completely dissolved, start adding the flour and salt, mixing first with a spoon and then little by little with your hands.

4. Remove all the dough from the bowl and continue kneading with your hands on a clean, smooth surface until you have a smooth, lump-free dough. Knead for about 15 minutes.

5. When your dough is smooth, make a large ball and cover it with cling film and leave to rest for 1 hour at room temperature.

6. Remove the film and make 6 balls of 250g each but be careful WITHOUT MIXING IT AGAIN, the 250g dough balls must be rolled in the palms of the hands, making sure to close them well to prevent air from getting inside.

7. Place the dough balls in a floured box, leaving space between each ball. Close the box tightly and refrigerate. Let rise slowly for at least 8 hours.

8. Take out your box and let the dough warm at room temperature for at least 2 to 3 hours (the box must remain closed)

9. Roll out each piece of dough with your fingers without ever using a rolling pin, and form a round pizza dough.

10. Fill and cook for 90 seconds maximum in your Piana oven.