Here is the process: (the same one you learnt during the lesson).

1. Start by dissolving the yeast in the water. Then slowly add the 350g of flour into the 250g of water.
2. Mix gently with your fingers, taking care not to let the dough stick to your hands. The dough should be moist to the touch, but not sticky.
3. Knead the dough by bending and pushing it for about 3 to 4 minutes, add salt and continue kneading the dough until it is elastic and smooth.
4. To check the elasticity, press gently on the dough, if it springs back, it means it is ready.
5. Divide the dough using the mozzatura technique (an ancient technique used by mozzarella chefs) or a knife, keeping a distance between the individual portions to prevent them from sticking.
6. Place the portions on a tray and cover with a damp cloth and then with cling film.
7. Leave to rise for at least 2-4 hours at room temperature.
8. Place the dough in the fridge for up to 24 hours.
9. Before rolling out the dough, once taken from the fridge, let it rest for 10 to 20 minutes at room temperature and then you can make your pizza.