Pour 40% of the flour (a little less than half) in a corner of the cupboard, close to the walls.
Pour the water into the opposite corner, slowly, after measuring it accurately.
Open the jar in which you have stored the leftover paste and take a 150 gram piece. If you don’t have it available, ask for it at the bakery, or increase the amount of yeast you are going to add by a few grams.
Dissolve the remaining piece of paste in the water, squeezing it between your fingers and working it directly between your hands.
Mix carefully, to start mixing the flour with the water.
Pour the salt into the pan and stir: remember to always add salt and yeast at different times, so as not to damage the yeast.
Continue adding the flour, a little at a time, stirring constantly, to gradually incorporate it.
When the mixture has reached the consistency of a very homogeneous dough, add the yeast crumbling it.
Knead again for about 15 minutes, gradually adding all the flour.
Once all the flour has been added, knead again until the mixture is smooth and homogeneous.
When the dough is ready to rise, place it in the cupboard, covered, and let it rise for 6 hours at room temperature.
Remove many loaves of about 250 g from the dough and leave to rise for at least three hours, always at room temperature.
Take part of the dough and reserve it in an airtight container. It will be the remaining dough for the next pizzas. About 150 g are needed for every two kilos of flour.