**INGREDIENTS FOR 2 TRAYS approx. 30x40 cm - 12x16 inches
Total weight of the dough 1500g (750g each tray)

800g flour (W300-320)
630-650g water (add according to flour absorption rate)
25g salt
12g extra virgin olive oil
4g fresh yeast (or 1.5 active dry yeast)

**INGREDIENTS FOR ONE LARGER TRAY approx. 35x43 cm - 14x17 inches
500g flour
400g water (slightly adjust according to flour absorption rate)
15g salt
7g extra virgin olive oil
2.5g fresh yeast (1g active dry yeast)

**INSTRUCTIONS FOR WET INGREDIENTS
(recommended if you need to test your flour, otherwise follow the instructions in the video)

.dissolve the yeast with some water
.add the dissolved yeast to the the flour
.then add gradually water (the dough should be soft but not excessively shaggy or sticky); total amount of water should be between 630 - 650 g
.add oil and salt and whisk until well combined.

Let the dough rest in the fridge for 30-60 minutes.
After an hour, give the dough a gentle fold inside the bowl with a spatula, just until it looks smoother and doesn’t stick to the spatula anymore. I did about 10 folds.

**FOLDING (fold only 3 times before cold fermentation)
.Let the dough rest in the fridge for 30-60 minutes.
.Fold inside the bowl with a spatula, then let the dough rest in the fridge for 15 minutes.
.Fold again inside the bowl this time stretching the dough with your hand, then let the dough rest in the fridge for 15 minutes.
. Fold again like before inside the bowl, then let the dough rise in the fridge for 12 up to 20 hours.

** THE NEXT DAY, AFTER COLD FERMENTATION IN THE FRIDGE

Transfer the dough onto the counter. Give it a few folds to give it some structure. Let it rest on the counter for about 15 minutes to adapt to the new room temperature.
Fold the dough a few times, put it back into the bowl and let it rise at room temperature or in a warm place for 2-3 hours until it has doubled in volume.
Before turning on the oven, take out the tray and preheat it to the highest temperature, using conventional mode with upper and lower heat.
Once the dough has doubled in size, generously sprinkle the work surface with semolina flour, flip the bowl and let the dough drop onto the counter. A sprinkle of semolina on top and stretch it out by gently pressing the sides and the center, making sure to distribute the dough evenly and trying to make rectangular shape. Slide your hands under the dough and lift it using the back of your hands, before transferring it to the baking tray. Adjust the dough inside the tray, covering the entire surface evenly without applying too much pressure. Now, top it with tomato sauce, drizzle extra-virgin olive oil along the edges of the dough touching the tray, and also on top. Add some salt to the sauce to bring out the sauces’s flavor. Bake for 10-13 minutes on the lowest rack.
Take the pizza out of the oven, add fresh mozzarella on top, then back in the oven, this time on the middle rack, and bake for at least 10 minutes, or up to 12-13 minutes based on your preferences.


#pizza #easypizzarecipe #pizzalover #italianfood