Round Roman Pizza

Mix the salt into the flour.

Dissolve the yeast in the water, stirring until combined.

Pour the yeasted water into the flour and salt mixture, stirring until thoroughly combined with no dry flour remaining.

Add the olive oil and knead until fully incorporated into the rest of the ingredients.

Let the dough rest for 10 minutes, then divide it into 140g portions and round them into balls.

Place the dough balls in the refrigerator for 24 hours (or proceed immediately after a 10-minute rest post-kneading).

Dust both the dough and the work surface with semolina flour before and during rolling.

Roll out the dough balls with a rolling pin to a diameter of 28-30 cm, add toppings, leaving about a 1 cm clean crust border.