Main

1. Hydrate the two flours with water, knead into a sticky ball and refrigerate for 1 hour.
2. While the dough cools, dissolve the fresh yeast in 35 ml cold water.
3. Remove dough from fridge, add dissolved yeast and knead 15 minutes (stand mixer recommended).
4. Add coarse sea salt and continue kneading about 20 minutes until elastic; add flour if dough spreads.
5. Prepare a large bowl, grease with olive oil (1–2 tbsp), place dough ball, cover and rest 30 minutes at room temperature.
6. After an hour perform the first stretch of the dough in different directions, then cover and rest 1 hour.
7. Perform a second stretch similar to the first.
8. After the second stretch shape into a ball and refrigerate at least 24 hours, preferably 48 hours.
9. On baking day remove dough, divide and shape into 4 balls of about 240 g each and leave at room temperature at least 4 hours.
10. For shaping dust the board with semolina and press dough from center to edges, preserving an airy rim; do not use a rolling pin.
11. Top the base with sauce and desired toppings.
12. Bake in an electric oven at 350°C for about 1.5 minutes until leopard spots appear, or in a wood oven at maximum temperature to achieve the same result.
13. Let rest briefly, slice and serve. Смачного!