1. First tip: choose the right flour.
You need an excellent flour, rich in gluten. In Belgium, you have to opt for T45. Gluten, in contact with water, will unbind its proteins. This will guarantee the flexibility and elasticity of the dough so that it does not break and can be refined.
For 400 gr of flour, it is necessary to count
- 3 to 6 g of fresh yeast
- 20 to 22 cl of mineral water
- 6 g of salt
2. The rise must last at least 10 hours, up to 48 hours if the dough is placed in the fridge.
The ideal is to let it rise to ambient temperature on a wooden table covered with plastic. It will absorb moisture from the room while not drying over it.
The work is then done with the hands, many tutorials abound on the web.
3. Baking takes place in a static oven without ventilation so as not to dry out the dough.
Without a pizza oven that goes over 400 degrees, count 10 to 15 minutes for an oven reaching 220, 10 minutes for 250, 6 to 7 minutes if it heats up to 270.