ROUND PIZZA

Place the flour in the kneader machine and let it oxygenate for 2 minutes at a first speed.
Add yeast along with the water provided by the recipe, taking care of leaving part of it to be added with salt. When the dough has absorbed all the water, activate the second speed. Add a drizzle of extra virgin olive oil and continue to knead until the dough is smooth and homogeneous.
The indicative time for the dough is 10 minutes at a first speed and 4 minutes at the second speed.
Indicative final dough temperature max 24 C°.

Let the dough rest for 20 minutes on the workbench.
Divide into pieces and store in the leavening drawers. Let the dough rest at room temperature for about 30 minutes and place the drawers in the refrigerator from 24 to 48 hours.
For round thin-crust pizzas of 30 cm, divide the dough into medium pieces of 200 - 220g.
For regular crust use 250g.
Before using the dough, follow the “awakening” and rising of the dough balls, in the drawers, at room temperature of (23 – 25 C°) for at least 4 hours.