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A step‑by‑step guide to Luigi Schifano's hand‑mixed, high‑hydration Roman‑style pizza dough (80% hydration) and classic Margherita topping. The method uses cold water, a strong flour (W 300‑340), multiple short rests and stretch‑folds, and a cold‑room fermentation to produce a light, airy, and easy‑to‑handle pizza that bakes crisp on the bottom and soft inside.
