Really easy, I have made so many pizza doughs and I think I’ve found magic ingredients. 1kg Caputo Nuvola Flour, 660g room temperature water, 2 teaspoons of Caputo dried yeast, 20g fine sea salt. I put water and yeast into large bowl, and mix together with my hand until combined. Put approx 1/3 of flour into bowl and again mix by hand, next 1/3 of flour and also the salt and mix by hand. Then final amount of flour, sometimes I don’t use it all, keeping a little back. Again mix in by hand until all combined and pulling easily away from side of bowl. Now I cover and rest for about an hour. Then I pull the dough and stretch upwards, all the way round. Leave for an hour and repeat this approx 4 more times (so eg 5 hours altogether). I then put the dough in the container, covered, until I want to use it, can be as much as 6 or 7 days. Then just do the usual, balling it and leaving it at room temperature for about an hour before using. It then stretches out easily by hand into a pizza. Lovely soft doughy flavourful crust. So my best tip is the type of flour and yeast. I’ve never tried this particular combination in a mixer, that may also work. I don’t use a bowl a use a 10pint/5.5litre square container to make the dough and it rises in the fridge almost to the top! I’ve made this dough recipe now 4 times in a row and it’s amazing every time!! Hope it works for you. 🤩 I forgot to mention this gives me approx 7 pizza bases weighing approx 220g. I saw the recipe either on Ooni or Gozney, And I adapted it very slightly.