Long Fermentation Pizza

To prepare the long fermentation pizza, start with the pre-ferment, which should be prepared about 48 hours in advance. Pour 300 grams (2 1/2 cups) of flour into a bowl, 3 grams (2/3 tsp) of crumbled fresh yeast 1, and the water 2. Initially mix with a fork (or a dough scraper) 3, then knead by hand for a few moments.

It will be enough to knead briefly, just until the flour absorbs all the water 4. Check that no flour is left at the bottom of the bowl. Cover with plastic wrap, make a few holes 5, and let it mature for 20-24 hours at room temperature, preferably around 65°F. After the indicated hours, your pre-ferment will be matured 6.

Break it into pieces in a larger bowl 7 to make it easier to incorporate into the dough. Pour in half the amount of water (about 3/8 cup) 8, and crumble the fresh yeast 9.

Lightly knead 10 and then add the entire amount of flour at once 11. Knead by hand again, and when the flour is almost absorbed, add the salt 12.

Gradually add the remaining water 13 while continuing to knead 14. Once the water and salt are incorporated, transfer to a work surface and start kneading energetically 15, using a dough scraper if necessary. If you prefer, you can also make the dough in a stand mixer.

You should handle the dough 16 until it is no longer sticky (without adding more flour). Let it rest for just 5 minutes under a tea towel, then give the dough a couple of folds, shape it into a ball 17, and place it in a lightly oiled bowl 18. Cover with plastic wrap and let it rise for an hour at room temperature to kick start the fermentation, then place it in the refrigerator for 24 hours!

When you take the dough out the next day, it will be bubbly and well-risen. Give it a couple of folds while it's still cold 19 20, shape it into a ball, and then seal it in a lightly oiled dough box away from drafts for 90 minutes 21.

After this time, sprinkle the work table with semolina flour, flip the dough over 22, sprinkle more semolina on the surface 23, and begin stretching it with your fingertips, pressing first along the outer edge from top to bottom 24.

Then press in the center very gently 25 26. Also, lift the dough gently to stretch it slightly so that it roughly matches the dimensions of the baking sheet you'll be using. We used a lightly oiled iron baking sheet of 16x12 inches. Lift the dough gently with your forearm 27 and remove the excess semolina.

Place it on the baking sheet and gently stretch it to the edges without tearing it 28. If it doesn't reach the edges easily, don't worry, wait 5 minutes and then stretch it again 29. Move on to the topping: we chose peeled tomatoes, spread on the pizza, then salt 30 and a drizzle of oil. If you prefer, you can also mash them in a small bowl and season them before placing them on the pizza. Bake in a preheated oven at 480°F for about 10 minutes on the lowest rack.

Once out of the oven, transfer the pizza to the oven rack, top as desired: we used basil 31 and mozzarella 32, then bake again at 480°F with the fan setting for just 5 minutes, just enough time for the mozzarella to melt. Ready to cut and serve 33!