Pizza master Valerio Calabro uses fresh yeast and a long fermentation
time to ensure a pizza dough that is full flavoured and extremely light.
If you don’t have an electric mixer, try the traditional method of
combining the ingredients in a large bowl and kneading for 10–15 minutes
until smooth and elastic. Resting time 24 hours
Level of difficulty Easy
Season Spring / Summer / Autumn / Winter
You will need to begin this recipe 1 day ahead.