PIZZA DOUGH

STEPS

Autolysis: Pour the water, the flour, and the olive oil into a large bowl. Mix briefly with a wooden spoon to thoroughly combine. Let stand for a 30- to 45-minute autolysis.

Adding the starter: Add the starter by mixing it into the dough using a wooden spoon or a food processor with a dough hook. Knead until the starter is completely incorporated. Cover with a cloth and let stand for another 20 minutes.

Incorporating the salt: Add the salt and knead until it is well integrated into the dough and the dough is nice and smooth.

First rest: Transfer the dough into a greased container, cover, and let stand at room temperature for 3 to 4 hours.

Dividing and pre-shaping: Turn the dough out onto a floured work surface. Divide the dough into 4 or 5 sections, depending on how big you want them to be, using the pastry cutter. Pre-shape, rolling each section.

Second rest, in the refrigerator: Oil your hands and pick up each ball, one at a time, lightly coating it in olive oil. Place each ball on a plate, cover it with plastic wrap, and put it into the refrigerator at least overnight. The dough can rest in the refrigerator for as much as 24 to 48 hours.

Shaping, garnishing, and baking: When you are ready to make the pizza, take the dough out of the refrigerator, flour it, and roll it out. Garnish to taste (with tomato sauce and mozzarella for the simplest kind of pizza, a pizza margherita), and bake it at 480°F (250°C ) for 15 minutes.