Put flower in a mixer with the yeast. Start mixer and at half of the water and then slowly the rest. Add salt and mix for like 10-15 minutes. Once you done mixing, fault it like 20x times and put in a closed container.(oil the container) leave it outside for 2hours and then in the fridge for 12hours. Take it out and form balls 280g-300g. Back in de fridge for the rest of the time and take it out 1-2hours before making the pizza.
Sauce: San merzzano tomato mixed with salt and olive oil.
Topping: whatever you desire. I like speck and burrata cheese.
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24hour dough:
1kg caputo nuevola, 680g water, 25g salt, 1g instant yeast.
Put flower in a mixer with the yeast. Start mixer and at half of the water and then slowly the rest. Add salt and mix for like 10-15 minutes. Once you done mixing, fault it like 20x times and put in a closed container.(oil the container) leave it outside for 2hours and then in the fridge for 12hours. Take it out and form balls 280g-300g. Back in de fridge for the rest of the time and take it out 1-2hours before making the pizza.
Sauce:
San merzzano tomato mixed with salt and olive oil.
Topping: whatever you desire. I like speck and burrata cheese.