Pizza dough baked for 24 hours in a household oven Ingredients for 3 pizzas 500g wheat flour type 0 or 00 (min. 12% protein, W260/280) 340g water (very cold) - 68% hydration 0.7g dry yeast or 2.1g fresh yeast (in summer at around 25 degrees 0.4g dry yeast or 1.2g fresh yeast) 15g fine sea salt 5g honey 5g olive oil Steps: Pour water into a bowl and dissolve the honey and fresh yeast in it. If dry yeast is used, mix it with the flour. Add a third of the flour and mix well. Then mix the second third with the dough and finally add the last third to the dough in the bowl. Knead everything well. After a few minutes add the salt and continue kneading. Then after around 15 minutes knead in the olive oil. In total, you need to knead for about 20 - 25 minutes. Carry out the window test. If the window test doesn't work, either keep kneading or let the dough rest for about 30 minutes. Shape the dough into a ball and place it in a box or bowl, cover it airtight and let it rest at room temperature for 1-2 hours. Then put the container with the dough in the fridge for about 10 hours. Prepare the mozzarella if it is in brine. Remove the brine, cut the cheese into strips (similar to chips), place in a sieve, cover and leave to drain in the fridge until the evening. After the first 12 hours, shape 3 balls of about 280 - 290g each. Place the balls in a dough ball box and cover and leave to rise in the fridge for a further 6-7 hours. About 5 hours before baking (depending on the room temperature, the warmer, the shorter) take the balls out of the fridge and let them continue to rise at room temperature. Preheat the oven to the highest temperature, top and bottom heat. Place the tray, pizza stone or pizza steel in the upper third of the oven and preheat. If the mozzarella is not in brine, cut it into strips. Prepare the tomato sauce: Put the San Marzano tomatoes in a bowl and crush them by hand. Do not use a blender, otherwise the seeds will be crushed and this can lead to a bitter taste. Add 5 g of salt to a can of tomatoes. Stir and you're done. You can also add 5 g of olive oil and a few leaves of chopped basil. Shape the pizza by hand. First just put the tomatoes on the dough and then pre-bake for about 3 minutes until the edge gets a light color. Then take the pizza out, spread the parmesan - basil - mozzarella - olive oil - other toppings and finish baking until the cheese has melted and the edge has the desired brown color. This can take another 4 minutes. Of course, the basil can also be put on the pizza after baking. It's all a matter of taste. Everyone can top the pizza however they want and everyone can use the tomatoes however they want. Have fun baking and enjoying. My name is Jürgen Einfalt. I live in the wonderful Allgäu and am a passionate hobby pizza maker and baker. I am happy to be able to share my passion with you. I try to share a new recipe for pizza and bread/rolls every week. I will also impart some theoretical knowledge. I am pleased to welcome you to my channel. Your Jürgen