the recipe

Directions

1. Mix flour, yeast, and 60% of the recipe’s water until a homogeneous dough forms. Add the salt and oil, then incorporate the remaining water.
2. Finish kneading until the dough reaches 21–22°C. Let it rest on the counter for 30 minutes.
3. Divide into portions of the desired weight and shape into balls.
4. Refrigerate at 4°C for 24 hours to mature.
5. Before baking, allow the dough to rest at room temperature for about 2 hours.
6. Roll out, add toppings, and bake at approximately 175°C.