First, prepare the flour by mixing the bread flour with the all-purpose flour. Alternatively, you can use only all-purpose flour. Add 7 grams of dry yeast and 2 teaspoons of sugar to the flour. Mix everything well.

In a separate large bowl, pour the warm water. Add the olive oil, start mixing, and incorporate the flour a handful at a time.

When you have used half of the flour, add a teaspoon of salt and continue mixing. The dough will be very dense but sticky. Cover with plastic wrap and let it rise in a warm place until it doubles in volume. This will take about 2 hours.

After the rising time, take a 14 by 14-inch baking sheet or the oven tray. Grease it generously with olive oil, spreading it with your hands.

Pour the dough and, with your hands still oiled, spread it to cover the entire baking sheet.

Pour the tomato sauce that you have prepared with salt, oil, and oregano; it should ideally still be warm. If not, reheat it. The warmth of the sauce helps the second rising phase. Make sure it's warm but not hot!

Once the tomato sauce is spread, let it rise for another 10 minutes. Then bake it.

Bake for about 25 minutes. If using a conventional oven, the temperature is 410°F (210°C), while for a convection oven, it's 390°F (200°C). After the time has passed, remove the pizza from the oven and add the diced mozzarella. Then put it back in the oven for another 5 minutes.

The pizza is ready! Thick, soft, with melty mozzarella. All that's left is to cut it into slices and taste it right away (maybe with a cold Ichnusa beer!)