Roman Pizza

Method

1. In a bowl, combine 500g flour, 5g dry yeast (or 8-9g fresh yeast), 300g water, 10g olive oil, and 13g salt.
2. Knead until a smooth, elastic dough forms. If using a planetary mixer, finish the kneading by hand. Hand kneading is also fine, just knead a bit longer.
3. Let the dough rest at room temperature for 1 hour. Then refrigerate covered for 24 hours.
4. The next day, divide the dough into pieces of 160-170g each.
5. Dust a work surface with semolina (or rice flour / polenta). Take one piece and stretch it with your hands or a rolling pin into a thin disc.
6. Place the first disc on a baking sheet. Drizzle with olive oil, then top with a second disc. Drizzle more oil on top.
7. Bake at the highest oven temperature on the bottom rack for about 6 minutes. Then remove the pizza from the pan and place it directly on the oven rack (second or third position) for 2-3 minutes to brown the crust.
8. Remove from oven, drizzle with raw olive oil and sprinkle with coarse salt. Optionally top with mortadella or other desired toppings.