Homemade Pizza

Method

1. Dissolve 15 g of fresh yeast in lukewarm water with a pinch of sugar.
2. In a large bowl, mix 1 kg of all-purpose flour with the yeast-water mixture.
3. Dissolve 30 g of salt in a little water and add to the flour, then add a drizzle of olive oil and enough water to form a soft dough (about 700 ml).
4. Knead the dough until smooth and elastic, then cover and let rise for 24 hours at room temperature.
5. After 24 hours, knock back the dough and divide it into portions.
6. Place each portion into a lightly oiled baking pan, stretch gently, and let rise for another 2 hours.
7. Prepare the tomato sauce: blend canned tomatoes with a pinch of salt, oregano, black pepper, and a drizzle of olive oil.
8. Preheat the oven to 220°C (430°F).
9. Spread the tomato sauce evenly over the risen dough.
10. Bake for about 5 minutes, then remove from the oven and add shredded mozzarella (fiordilatte) evenly over the pizza.
11. Return to the oven and bake until the crust is golden and the cheese is melted and bubbly, about 10-15 minutes more.
12. Remove from oven, let cool slightly, slice, and serve.