Put 450 ml of water in a bowl and add the flour little by little, mixing.

Once all the water is absorbed, cover and let rest 30-40 minutes.

Dissolve the yeast in the remaining 30 ml of water and incorporate it into the dough.

Add the salt and work the dough until homogeneous.

Transfer to the work surface, make a set of folds, and cover with the bowl.

Let rest 20 minutes, then do another set of folds.

Move the dough into an oiled bowl and let rise at room temperature, about 24 degrees.

If the dough is still weak and spreads out after the second set of folds, wait another 20 minutes and do a third fold before transferring it to the bowl for rising.

After about 3-4 hours, when the dough should be nearly doubled, turn the bowl over onto the work surface and gently do the last folds without deflating the dough.

Cover with the bowl and let rest 10 minutes.

Divide the dough into 4 balls and set them for the second rise, covering them well.

Oil the bottom of the container or sprinkle it with a little semolina.

Stretch out the pizzas, leaving the edges higher, top as desired, and bake in the Ariete oven, 2 pizzas at a time, at 400°C for 4 minutes.