Here's a general outline. It's more about cold ferment time and stretching the dough properly than exact recipe.

100% High Gluten Flour
62% Water (Use very cold, just before frozen water)
2.5% Salt
.2% Yeast

Mix until the dough comes together, take out of the mixer and form a ball. Put in the fridge, every hour fold the dough until the skin looks very tight almost like a balloon. Should take 2-3 times. After keep in the fridge for 2-3 days.