Roman White Pizza

By GialloZafferano

Ingredients

Instructions

1. Put the water in a deep bowl, add about 650 ml (2 2/3 cups) of very cold water, and mix slowly with a wooden spoon until all the flour is hydrated; the dough will be very coarse.
2. Let this flour-and-water dough rest covered with a cloth for 30 minutes.
3. Add the crumbled fresh yeast, then pour in the remaining cold water very slowly, little by little, and work it in.
4. Add the salt and incorporate it until the dough absorbs it; transfer to the bench if needed and finish the water, adding it slowly, then knead again.
5. Do not add more flour even though the dough is sticky. Do 3 to 4 slap-and-fold rounds until smooth.
6. Cover the smooth ball and rest for 10 minutes, then do 4 bowl folds around the edge, flipping the seam down each time.
7. Repeat the bowl folds 3 times, 5 to 10 minutes apart, then stretch the dough into a very thin rectangle you can see through, fold it like a handkerchief, then flip it seam-down and seal the seam.
8. Let it rise at room temperature for 1 hour covered, then refrigerate for 24 hours.
9. Remove from the fridge, divide into 6 pieces of about 280 g each, and shape each into a rectangle.
10. Fold and pinch each piece into a tight ball with the seam underneath, then rest in an oiled container for 90 minutes until doubled.
11. Preheat the oven to maximum with an upside-down pan inside. Oil each ball and the bench, press it out with the fingers into strips, and sprinkle with salt flakes.
12. Lift onto the hot pan, drizzle oil over it, and bake at maximum on static mode for about 8 minutes.
13. Move to the rack and bake 3 more minutes at maximum on fan mode until golden and crunchy. Let it dry on the rack.

Summarized from GialloZafferano's video. Watch it for the details.