Directions

Quick version (2 hours)

1. Activate yeast:Add the fresh yeast to lukewarm water and let sit for about 5 minutes until bubbles form.

2. Prepare dough: Place the flour in a large bowl, make a well in the centre and pour in the yeast water. Add salt and olive oil.

3. Knead dough:
   Mix the dough in the bowl and then turn it out onto a lightly floured work surface.Knead the dough for about 10 minutes until it is smooth and elastic.

4. Resting time:Place the dough in a lightly oiled bowl, cover with a damp cloth and leave to rest in a warm place for 1-2 hours until it has doubled in volume.

5. Portioning the dough:
   Put the risen dough on a floured surface and divide into 2 portions.Form each portion into a ball, cover and let rest briefly (about 20 minutes).

6. Forming the pizza and baking:Preheat the oven to the maximum temperature (250-280°C), preferably with a pizza stone.Form the dough into a circle and add the toppings as desired.
   Place the pizza on the hot stone or a baking tray and bake for 8-12 minutes, until the crust is crispy and the topping has melted.

48-hour version (long rising time for intense flavour)

1. Activate the yeast:Dissolve fresh yeast in 325 ml lukewarm water.

2. Prepare the dough:
   Put the flour in a large bowl, make a well in the centre and pour in the yeast water.Add the salt and olive oil.

3. Knead the dough:Mix everything together well and knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic.

4. First hour of rising at room temperature:
   Place the dough in a lightly oiled bowl and cover with a damp cloth.Let rest at room temperature for one hour.

5. Proofing time – 48 hours in the refrigerator:After the first hour, place the dough in the refrigerator and let rest for 24 to 48 hours. The long fermentation produces a particularly aromatic dough.

6. Folding the dough: Take the dough out twice during the 48 hours and knead briefly to release the tension.

7. Get the dough out of the fridge:Take the dough out of the fridge 1-2 hours before baking so that it can reach room temperature.

8. Portion the dough:Place the dough on a floured surface and divide into 2 portions.
   Form each portion into a ball and leave to rest for 20-30 minutes.

9. Form the pizza and bake:Preheat the oven to the maximum temperature (250-280°C), ideally with a pizza stone.
   Form the dough into a circle and add the toppings as you like.Place the pizza on the hot stone or a baking tray and bake for 8-12 minutes, until the edge is crispy and the toppings have melted.