Disclaimer:

Depending by flour and yeast you’ll use, results may vary. It happened to me too, and happens every time I change brand of yeast. Be prepared to try it a few times before reaching a good result.

Preparation:

Should you have a kneader, use it. Otherwise, take your ladle, and good work. 🙂
Start with putting all the water, all the salt, 10-15% of the flour, and yeast in a bowl. Stir sweetly until all the yeast is melted, then add flour gradually, until all flour is absorbed by water.
If you have a kneader, the whole process should be done with the lowest speed, for 20-30 minutes total.
If you’re using your bare hands there will be a moment when your ladle will be useless. That’s when you’re supposed to kneed it with your bare hands.

The movement is supposed to be circular: take the mixture from the bottom, to the top, then press it down with the palm of your hand. Then turn the mixture 90° and repeat.
Remember to be firm but gentle. You need to keep what we call “Maglia Glutinica” intact, if it breaks, it will break also when you’re going to make your pizza.
You’re supposed repeat the process until the entire “thing” feels smooth and soft, but still elastic. The mixture should be humid but doesn’t have to attach to your hands, and if you press it slightly with a finger, it has to be elastic and slowly come back to normal. Form one single big ball.

1. First growing phase: Puntata

This is the first growing phase, and requires between 2, 2:15 hours.

Cover the ball with a humid cloth and leave it growing for about 2 hours at a temperature of 75-80 F. This is when you know if your yeast is working or not, it should almost double in size. If it doesn’t, well, proceed but with less expectations.

2. Making portions: Staglio

During this phase, you’ll divide the dough into smaller equal part and prepare them to the second growing phase.

Try to separate the various pieces without cutting them, but by just closing the parts with your fingers or with a trowel. The less you cut, the better. You should form smaller balls of 200-220 grams for normal pizzas or 230-250 for bigger ones.

Feel free yo you can use a weight, I always do 😉

3. Second growing phase: Appretto

This phase is super-important, it makes the whole pizza more digestible. A pizza dough that skip this phase usually makes you thirsty in few hours after eating it..

Put all your balls again to rise for another 4 to 6 hours depending from temperature. If the mixture is good, every single ball should rise more in width than height, so plan some space between them.
Take care of the ball during this period: if they’re not growing too much, put them in a warmer place, otherwise, in a colder one.

NB: After this phase, you have 6 hours to make pizzas before the balls rot. 😉

Done! Your pizza dough is ready to be spread out and cooked.