Roman White Pizza

Method

1. In a bowl, add strong flour (W350). Pour all 650g of cold water and mix until the flour is fully hydrated. Cover and let rest for 30 minutes (autolysis).
2. After 30 minutes, add crumbled fresh yeast directly into the dough. Gradually add the remaining cold water little by little, mixing.
3. Add salt and a little more water, continue mixing.
4. Transfer dough to a work surface. Use the slap and fold technique: slap the dough on the surface and fold it over itself repeatedly until it becomes less sticky and more tenacious.
5. Let the dough rest for 10 minutes.
6. With wet hands, perform the first fold: stretch a portion of dough, fold toward center, rotate, repeat until the whole dough is folded. Place seam down, cover, and repeat this folding process three times at 10-minute intervals.
7. After the last fold, rest for another 10 minutes, then perform lamination: wet hands, spread out the dough thinly, then fold it back onto itself to create tension and trap air bubbles.
8. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour at room temperature, then refrigerate for 24 hours.
9. After 24 hours, transfer dough to a floured surface. Cut into 280g pieces (makes 6). Oil your hands, shape each piece into a rectangle without overworking.
10. Place portions on an oiled tray, drizzle with oil, and let rest for 90 minutes at room temperature, covered.
11. Preheat oven to maximum temperature, with an inverted baking sheet inside to heat for 30 minutes.
12. Oil your hands and the work surface. Stretch one dough piece on the oiled surface, then carefully transfer it onto the hot inverted baking sheet.
13. Sprinkle with salt flakes.
14. Bake at maximum temperature for 8 minutes.
15. Transfer pizza to a wire rack and bake for an additional 3 minutes in ventilated mode at maximum temperature.
16. Serve hot, optionally with mortadella or other toppings.