I have been making pizzas for 40 years and always using the same method. No additives such as enzymes, preservatives or improvers find their way into my dough!
 

A slow fermentation of at least 24 hours is key to the taste and keeping of the product, which can last a number of days at ambient temperature. This is due to the creation of lactic acid in the dough, a natural inhibitor of mould growth. 
 

I use very little yeast and very little salt. My recipe is very simple, using the best 00 flour, wheat germ, semolina, extra virgin olive oil and sea salt. I use wheat germ to add back the nutrients and fibre, as this is removed during the flour making process.

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Once the dough has reached its optimum fermentation, it is then pressed and hand finished before being par-baked on a stone.