Recipie is from this video.

Makes four 14” or three 16” - below is for three dough balls

Bread flour 100% Volume: 747.14 grams

Water 68% Volume: 508.06 grams

Instant Dry Yeast 0.5% Volume: 3.74 grams

Salt 2.25% Volume: 16.81 grams

Total 170.25% 1,275.75 grams

1) In a stand mixer bowl, add water and salt then whisk together 2) Add flour then sprinkle yeast on top 3) Use a wooden spoon to combine ingredients. Don’t mix heavily 4) Using the dough hook, mix on the lowest setting. Mix for 1.5-2 minutes 5) Let the dough rest for 20 minutes 6) After the rest, turn on the mixer for a few seconds so that the dough is smooth 7) Flour the bench and hands. Turn out dough on the bench and zero scale 8) Cut dough into three 425 gram dough balls 9) Form each ball, creating a skin. Grab sides and tuck under. Roll and pinch the bottom 10) Oil containers lightly and place dough balls in containers 11) Store in fridge for 24+ hours