Classic Italian-style round pizza, slow-fermented dough

Directions

1. Sprinkle the yeast into a mixing bowl, add the water and oil, and let it dissolve. In the food processor, add the oil only at the end of the kneading process. ≈ 10 min
2. Add half of the flour and begin to knead. When you have a semi-liquid dough, add the remaining flour and the salt: adding the salt at the beginning would inhibit the yeast. ≈ 10 min
3. Thoroughly knead the dough on a clean surface, without tearing it, by repeatedly folding it over itself; add a little more flour if needed. Allow for 20 minutes of hand kneading (10 minutes in a mixer) with a weak flour, and at least 40 minutes (20 minutes in a mixer) with a strong flour like Manitoba. ⏱ 20 min
4. When the ball is smooth, pliable, and shiny, cover it with a damp dishcloth and let it rest for 30 minutes, ideally at 22 °C. ⏱ 30 min
5. Divide the dough into portions: 700 to 800g for a 40 x 40 cm rectangular pizza, and 200 to 220g for a Neapolitan-style round pizza. ≈ 3 min
6. Allow the dough to rise and mature. The maturation time depends on the strength of the flour: 3 to 4 hours for ordinary flour, 4 to 8 hours for slightly stronger flour, 8 to 12 hours for flour with a W value of 250-300, and 12 to 24 hours for flour with a W value of 300-400. ⏱ 4 hr
7. To extend the rising time without the dough rising too quickly, place the dough in the refrigerator at 4-6 °C: 24 hours with Manitoba flour, 4 hours with ordinary flour. Remove them from the refrigerator at least 3 hours before using. ⏱ 24 hr
8. Spread the dough on a floured surface, rolling it out into discs about half a centimetre thick, either with a rolling pin or, like pizza makers, by hand: using your fingertips, then stretching and turning the dough. ≈ 4 min
9. Garnish to your liking and bake in the hottest oven possible (250 °C or higher) for 8 to 12 minutes. ⏱ 12 min