Directions

1. 1.
   Dissolve yeast in 325 ml room-temperature water. Let stand 5 minutes until slightly foamy.
2. 2.
   Combine tipo 00 flour and salt in a large bowl. Make a well in the center and pour in the yeast water.
3. 3.
   Mix until a shaggy dough forms, then turn out onto an unfloured surface. Knead 10–12 minutes until smooth and elastic.
4. 4.
   Divide into 4 equal balls (~200 g each). Place in a lightly oiled covered container.
5. 5.
   Refrigerate 24–72 hours for cold fermentation. The longer the ferment, the more complex the flavor.
6. 6.
   Remove from refrigerator 2 hours before using. Allow to come to room temperature before shaping.