Pizza Classica

Put the flour in the bowl, make a well, add the yeast and mix with water in the well. Then pour in the cold water and add the salt. Knead everything until a homogeneous dough is formed. This can take up to ten minutes.  

Shape the kneaded dough into a ball and let it rest for an hour.

Now shape the dough into balls of any desired size. Place in a dough box or on a baking sheet and cover airtight. Let the dough rise at room temperature (22 degrees) for about 6 hours. If the dough is to rise in the refrigerator for a longer period, up to 48 hours is possible, use the appropriate flour. But for a delicious spontaneous pizza on the weekend, the dough will work perfectly with 6 hours of final fermentation.