Pizza (Napolitana)

Fresh yeast

note

If dry yeast, divide fresh yeast value by 2

Mix water and salt until dissolved.
Add 10% of the flour and dissolve.
Add the yeast and dissolve.
Add the rest of the flour.
Work the dough on the counter-top for a while without tearing it.
When the dough is strong, shape it into a boule, the temperature inside the boule should be around 22-25c.
Leave covered with a damp cloth until double in size or almost then brush with olive oil and put in an airtight container for 1-3 days in the fridge.
Take out from fridge and when warn enough cut in equal parts and make boules, creating tension and let sit at room temp (19-22c) for at least 4-6h.
Shape and bake, grill at 250/280, no fan, top shelve, on a hot stone roughly 6-7 minutes:

Recommended tomato: san marzano.

Mix the water and the salt until disolved. Add around 10% of flour. Add the levain and mix. And the rest of the ingredients.
Fold the dough several times. Flour a bit more if the dough remains too sticky.
Leave to rest at room temp 20 minutes.
Take the dough out on a floured countertop and give it a few folds. It shouldn't stick anymore.
Split the dough into the appropriate number of boules. Do not make the boules too tight. Keep in a tight container.
Leave to proof for the number of hours in the table. It should have doubled in size.
Preheat oven to the max, with the pizza stone in it.
On a floured surface, make the dough into a disc using its own weight.
Prepare the pizza with room-temp dough. Flour a cutting board and put the pizza on it, make sure it can slide off.
Add the toppings.
Cook at max temperature for 4-5 minutes.