To make Roman white pizza, the water should be very cold: we recommend placing it in the fridge beforehand.

Pour the flour into a bowl, add about 2 ⅔ cups (650ml) of cold water and start mixing slowly with a wooden spoon to hydrate all the flour.

This first dough of only water and flour can rest for 30 minutes covered with a cloth.

After 30 minutes, add the crumbled fresh yeast.

Pour almost all the remaining cold water from the fridge very slowly, little by little.

Add the salt and incorporate it well into the dough so it absorbs.

Knead again.

Perform some 'slap&fold' folds: take the dough with both hands, lift it and slap it onto the workbench, turn it and repeat the operations 3-4 times.

Once you have a smooth ball, you can put it back in the bowl and let it rest for 10 minutes, covered with a cloth.

Start the bowl folds: slightly moisten your hands, then take an edge of the dough and bring it to the center, repeating the operation 4 times around the perimeter of the dough.

You should obtain a ball tucked into itself; flip it so the seam is always at the bottom.

Repeat this same operation 3 times, 5-10 minutes apart between each folding round.

Perform the lamination of the dough: slightly moisten your hands and the workbench, turn the dough onto the bench again, and spread it as much as possible until you get a very thin rectangle.

Then fold it by bringing the edges towards the center, like a handkerchief.

When you have brought all the edges to the center, flip the dough so the seam is in contact with the workbench and proceed with the pirlatura to seal the seam well.

Let it rise in the bowl at room temperature for one hour, covered with plastic wrap.

After this time, place it in the fridge for 24 hours.

After 24 hours, take the dough out of the fridge, turn it onto the workbench and cut out 6 pieces of about 9.9 oz (280g) each.

Shape each piece into a rectangle.

Without working the dough too much, make folds until you form well-sealed balls; to close them well, you should pinch the seam.

Let the dough balls rest for 90 minutes in a well-oiled container, also oiled on the surface with the seam facing down.

In the meantime, preheat the oven to the maximum power with a pan positioned upside down.

Spread each dough ball with plenty of oil on the workbench and surface.

Spread by gently pulling the edges and pressing the dough with your index, middle, and ring finger along its length.

Sprinkle with salt flakes.

Lift gently and place on the heated pan.

Drizzle more oil on the surface, bake at the maximum power of your oven, in static mode.

After about 8 minutes, take the white pizza out of the oven.

Transfer it to the oven rack and bake for another 3 minutes at maximum power, this time in fan mode.

Remove from the oven and let it dry directly on the rack.