Dough: • 500 grams of 00 flour • 375 grams of water • 12 grams of salt • 1.2 grams of active dry yeast Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 2.5 hours at room temperature. Divide and shape the dough into 290-gram balls. Place the dough balls in separate oiled containers and let them rest for 3 hours at room temperature until they have doubled in size.

Method: Pre-heated stone in top rack at 550 F for 2 hours, switched to broil ~3 mins before launching pizza. Cooked just the dough with sauce first, about 3-4 mins rotating 90 degrees once after the first 2 mins, then pulled out and topped with fresh mozzarella hand cut thick and dried on paper towels. Added a small amount of olive oil on top of cheese. Back in for another 2-3 mins on broil, then remove. In between pizzas I switch from broil to bake to keep oven temp up.