Thick and airy double proofed pizza dough

Preparation and resting time: 48 hours

Ingredients for 6 pizzas:

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

Phase 1: Preparation and resting time: 22 hours

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

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

2. Add the water and mix with a spoon to obtain a rather liquid and homogeneous mixture.

3. Close the bowl tightly with a suitable lid.

4. Let the mixture rise for the first fermentation for at least 20 hours in the refrigerator.

Phase 2: Preparation and resting time: 24 hours

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

1. Take out the mixture and let it rise at room temperature for one hour.

2. Once the mixture has warmed up, add the 400 ml of water and mix with a spoon. Initially, you can mix with your hands, then finish with the spoon to ensure a homogeneous mixture.

3. Mix the salt and flour, and gradually incorporate the flour and salt. Once all the flour is incorporated, remove the dough from the bowl and knead by hand for 15 minutes until you obtain a smooth dough.

4. Add the olive oil and knead for another 10 minutes.

5. Cover the dough with plastic wrap and let it rest for 15 minutes.

6. Grease a large, clean bowl with olive oil and place the dough ball in it.

7. Close the bowl tightly with a suitable lid.

8. Let the mixture rise for the second fermentation for at least 20 hours in the refrigerator.

9. Take the bowl out of the refrigerator and let it rise at room temperature for one hour.

10. Take the dough ball out of the bowl and form 6 balls weighing 250g each, being careful not to knead it again. Roll the dough balls in the palm of your hands, ensuring they are well sealed to prevent air from entering.

11. Place the dough balls in a floured container, leaving space between each ball.

12. Let them rise for an additional 3 hours at room temperature.

13. Flatten each dough ball with your fingers, without using a rolling pin, and shape them into round pizza dough.

14. Top them and bake for a maximum of 90 seconds in your Piana oven.