To prepare the pizza dough, start by dissolving the yeast in the water. Then slowly add the 350 g of flour into the 250 g of water.

Mix gently with your fingers, making sure the dough doesn’t stick to your hands. The dough should feel moist but not sticky.

Work the dough by folding and pushing it for about 3–4 minutes, then add the salt and keep kneading until it becomes smooth and elastic.

To check elasticity, press the dough gently; if it springs back, it’s ready.

Divide the dough using the mozzatura technique (an old method used by mozzarella makers) or simply with a knife, keeping some space between portions so they don’t stick.

Place the dough balls on a tray and cover them with a damp cloth and then plastic wrap.

Let them rise for at least 2–4 hours at room temperature.

Then refrigerate the dough for up to 24 hours.

Before stretching the dough, let it rest at room temperature for 10–20 minutes after taking it out of the fridge. Then you can prepare your pizza.