No-Knead Pizza

In a large bowl, pour in room temperature water (97ml).

Add salt (3g) and fresh yeast (0.2g) (no need to mix unless using coarse salt, then dissolve).

Add w270 flour (150g).

Add olive oil (1tsp).

Stir with a spoon, spatula, or your hand until a homogeneous dough forms. Be sure to scrape the sides and bottom well.

Seal the bowl tightly with plastic wrap or a lid.

Let it rest at room temperature (20-22°C) for about 12 hours.

The next morning, the dough has fermented.

Divide the dough into portions of 250 g.

Gently shape into balls without tightening too much.

Place the dough balls in a container dusted with semolina or oiled containers.

Cover and let rest at room temperature for 2 to 4 hours until they double in size.

Place one dough ball on a lightly floured surface.

Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.

Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.

Avoid pressing the rim to retain gas bubbles for a light, airy crust.

The oven temperature must be 260°C (460°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.