Preparation and resting time: 48 hours

Ingredients for 6 pizzas:

1kg of type 00 flour
700 ml of water
6 g of fresh baker's yeast (brewer's yeast)
25 g of salt
5 gr of honey
10 gr extra virgin olive oil

Phase 1: Preparation and resting time: 22 hours

300 gr of type 00 flour
300 ml of water
6 g of fresh baker's yeast (brewer's yeast)
5 gr of honey

1. Put the water in a large bowl and dissolve the fresh brewer's yeast in it and add the honey once the yeast is well dissolved.

2. Add the water and mix with a spoon until the mixture is fairly liquid and homogeneous.

3. Close your bowl tightly with a suitable lid.

4. Let the mixture rise for the first fermentation for at least 20 hours in a cool place (fridge)

Phase 2: Preparation and resting time: 24 hours

700 gr of type 00 flour
400 ml of water
10 gr extra virgin olive oil
25 gr of salt

1. Take your mixture out and let it come back to room temperature for an hour.

2. Once the mixture is warmed, add the 400 ml of water and mix with a spoon. At first, you can mix with your hands, then finish with your spoon so that the mixture is homogeneous.

3. Mix the salt and flour and gradually add the flour and salt. Once all the flour is added, remove the dough from the bowl and knead by hand for 15 minutes until the dough is smooth.

4. Then add the olive oil and knead for another 10 minutes.

5. Cover the dough with cling film and let it rest for 15 minutes.

6. Oil (olive oil) a large clean bowl and place the ball in it.

7. Close your bowl tightly with a suitable lid.

8. Let the mixture rise for the second fermentation for at least 20 hours in a cool place (fridge)

9. Remove the bowl from the fridge and let it come to room temperature for an hour.

10. Take the ball out of the bowl 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.

11. Place the dough pieces in a floured box, leaving space between each piece.

12. Let it rise for another 3 hours at room temperature.

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

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