Pizza alla Romana in Teglia (Durum & 00 Blend)

Combine the durum semola and 00 flours with the water and fresh yeast, mixing until the dough comes together and the flour is fully hydrated.

Work in the salt and continue developing the dough until smooth and elastic.

Let the dough mature for about 48 hours under refrigeration (the maker uses roughly 44 hours at controlled cool temperature plus time near 4 C).

Bring the dough to room temperature, then gently stretch and spread it into an oiled pan, sizing the dough to the pan area (length x width in cm, divided by two, gives a good gram weight).