Instructions

1. 1
   In a mixer (or in a container large enough for those who proceed by hand, pour the flour, the crumbled brewer's yeast and then the salt, starting to mix.
2. 2
   Add 75 % (217.5 g) of the water at 4° C (39.2° F) and start working the dough carefully, until it is strung. The dough is "strung" when it detaches from the walls and bottom of the mixer and is compact , smooth and elastic.
3. 3
   Only when the dough has these characteristics can the remaining part of water be added little by little (always at 4 °), waiting every time that the pizza dough has completely absorbed the remaining amount of water.
4. 4
   Rest at room temperature (see autolyse times based on room temperature below):
5. 5
   | Room Temperature | Autolyse Time | |:----------------------|---------------| | 24--26° C (75--79° F) | 30 minutes | | 21--23° C (69--74° F) | 60 minutes | | 18--20° C (64--68° F) | 90 minutes |
6. 6
   Leaven in an airtight container for 44 hours at 4° C (39.2° F).
7. 7
   Pour into a floured baking sheet and fold into three.
8. 8
   Let rest for 3--4 hours
9. 9
   Pre-heat the oven to maximum temperature
10. 10
    Roll out into a rectangular shape and top with oil
11. 11
    Transfer to pan and top with all your toppings but the mozzarella
12. 12
    Cook for 6 minutes at maximum temperature at the bottom of the oven.
13. 13
    Lower temperature to 230° C (450° F), add mozzarella, and cook for an additional ten minutes.