Dissolve the yeast in lukewarm water. Mix the pizza flour with the wheat steam and salt. If you can`t get wheat fume, replace it with pizza flour. Add the dissolved yeast and leave to swell for 10 minutes. Then the dough should be kneaded for 15 minutes, either by hand or with a food processor. I use the food processor because it makes the dough more even.
Put the dough in the refrigerator for at least 8 hours, better 24 hours. Then grind into fist-sized balls (approx. 200 g) and cover with a damp kitchen towel and let rise for approx. 90 minutes at room temperature. Then shape, top and bake.
It takes a really long time, but it`s definitely worth it.
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