Pizza dough like at Vapiano

Ingredients for 1 servings:

• 700 g wheat flour, Italian, Tipo 00
• 300 ml water, cold
• 1 pinch of fresh yeast
• 22 g sea salt
• 1 tbsp sugar
• 30 ml oil

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 12 hours 47 minutes

Dissolve the yeast in 200 ml of cold water and place it in a bowl. Gradually add the flour, adding salt and sugar as needed. Depending on the consistency of the dough, add the remaining 100 ml of cold water. Finally, add the oil and knead until you have a smooth, homogeneous dough. Cover the dough on a cutting board or work surface with a damp cloth and let it rest for about 20 minutes. Then divide the dough into 225 g pieces and shape them into round pizza dough balls. Cover the dough balls on a cutting board with a damp cloth and place them in the refrigerator for at least 12 hours to rest. After the dough has rested for at least 12 hours, shape it by hand or alternatively with a rolling pin into a thin pizza base and top it with your desired toppings. The pizza works best when baked on a pizza stone at the highest setting using top/bottom heat in about 5-7 minutes, depending on the temperature.