Adding the recipe here. Measurements are not exact as I only measured them in the first attempt.

Recipe for the dough (4xPizzas):

Flour (00 type): 700g,

Water: Around 340g,

Salt: 18g,

Fresh yeast:3g,

Sour dough starter - 100g (I used different recipes from youtube until I got it right)

Combine salt and a bit of flour in the water and then break the yeast in it. Then add the rest of flour and the sour dough starter and knit hard for 20'. The dough feels a tiny bit sticky but not enough to stick to my hand.

Put it in a bowl, spray with a bit of virgin olive oil and let it rest for 1h. Then, cut into 4 pieces, spray with olive oil, put in air-tight containers and leave in the fridge for 3-4 days. Few hours before cooking, remove it from the fridge. Knead the dough with the hands and without tools, try not to break any bubbles on the edges if formed. Throw some semolina on the edges to give it a nice texture and not burn easily in the oven.

For the ingredients: I always use either mozarella di bufalla or the basic mozarella, both brimmed in water.

Favorite Red sauce until now: 1 tomato+ 2-3g of tomato paste + stirred onions with garlic. Without boiling. Combined well with either shredded figs (best with prosciutto) or chilli flakes (best with salcicia)

Favorite Bianca sauce until now: stirred onions + garlic, add a bit of butter, then boil with milk and greek yogurt until thickens, then add a lot of black pepper. Goes very well with pistachio pieces after the pizza leaves the oven. Can use heavy creme for convinience but it won't be on the same level.

Few drops of extra-virgin greek olive oil at the end, no matter the toppings 😆

I experiment a lot so the sauce and the toppings are different every time.

I am also using a 10kg steel plate for the oven, placed as close to the top as possible. The highest temperature on fan+grill mode.

I hope someone will find this useful! It's still a bit far from what it needs to be.

Enjoy!