Pizza Dough

Method

1. In a bowl, mix Manitoba flour and 00 flour. Crumble fresh yeast into the dry ingredients.
2. Gradually add room-temperature water while mixing, then add salt when almost all water is incorporated.
3. Transfer the dough to a work surface and knead until smooth and no longer sticky, about 5-10 minutes.
4. Let the dough rest under a bowl for 5-10 minutes.
5. Perform a few folds by taking a flap of dough, bringing it to the center, and pressing with the heel of your hand to create tension.
6. Briefly shape the dough into a ball, cover with plastic wrap, and let rise for 6 hours in a draft-free place.
7. After rising, choose option A (tray pizza) or option B (round pizzas).
8. Option A: Transfer the dough to an oiled 30x40 cm rectangular tray. Using lightly oiled hands, gradually stretch the dough to cover the tray. If it retracts, wait 5-10 minutes. Once stretched, cover with a cloth and let rest 30 minutes. Then top as desired (tomato, garlic, anchovies, oregano, oil) and bake in a static oven at 250°C for 25-30 minutes.
9. Option B: Divide the dough into three equal parts. Shape each piece into a ball by folding and tucking. Place on an oiled tray, dust lightly with flour, and cover with plastic wrap for 30 minutes. Then, on a surface dusted with semolina, stretch each ball from the center outward to form a round pizza. Top as desired, brush with oil, and bake: 6 minutes white (no toppings), then add toppings and bake another 6 minutes.