Note: For this recipe, I highly recommend looking at the detailed step-by-step photos to get an idea of what you are looking for with each step!

Night Before Baking

• In a large bowl, dissolve the salt in the water.
• Add about 100g of the flour and mix until it forms a crepe-like batter.
• Add the yeast and mix well with your fingers until dissolved.
• Gradually add the remaining flour, mixing with one hand and scraping the sides of the bowl.
• When the dough comes together, transfer it to a clean surface and knead for 10 minutes.
• Cover and rest the dough for 10 minutes.
• Knead again for another 10 minutes, until smooth and elastic. Let rest for 10 minutes to let the gluten relax.
• Form the dough into a big smooth ball. Place it in a lightly floured bowl, cover with plastic wrap or a damp cloth, and let it rest overnight (8–12 hours) on the kitchen counter.

Next Day: Shaping Dough Balls and Cold Fermentation

• After 8–12 hours, divide the dough into 8 equal pieces (about 250g/8.8oz each).
• Form each piece into smooth dough balls (use the pinch-and-tuck method for a tight surface). SEE NOTES FOR MORE.
• Place the dough balls on a lightly floured baking sheet, cover tightly with plastic wrap, or place in airtight dough containers.
• Refrigerate for 6–48 hours. (The longer the cold ferment, the better the flavor!)

Day of Baking

• Take the dough balls out of the fridge 2-3 hours before baking. Let them rest at room temperature, still covered.

Shaping the Pizza

• Lightly flour your work surface.
• Gently flatten the dough with your fingertips, leaving a thicker outer rim (“cornicione” crust).
• Carefully stretch the dough by lifting it over your forearm and flipping it back onto the surface. Shape into a 10–12-inch circle.

Preheat Oven

• Preheat your oven to its highest setting (usually 550°F), with a pizza stone placed on the middle rack. Let the stone heat for at least 30 minutes.
• For professional ovens: heat to 750–900°F.
• Sprinkle a little semolina flour on your pizza peel or baking sheet. Transfer the pizza dough onto it.

Add Toppings

• Top the shaped dough with tomato puree, mozzarella, and other desired toppings. Do not add to many toppings or it will weigh down the pizza.

  Add mozzarella halfway through baking if using a home oven.

Bake Pizza

• In a home oven at 550°F: about 10–15 minutes.
• In a pizza oven at 900°F: about 5 minutes.

Serve Pizza

• Add fresh basil and a drizzle of extra virgin olive oil after baking.
• For a fresh mozzarella topping: add cheese after the pizza comes out for a creamy, soft texture! See my Magherita Pizza Recipe for more!
• Remove the pizza from the oven with the pizza peel, and transfer to a wooden cutting board or parchment paper. Slice and serve immediately, and prepare the next pizza.