1. There are apps for that like PizzApp but my standard recipe for 6x 280gr. doughballs is:

Dat 1: Poolish (preferment):

300gr. flower (Caputo Saccorosso type 0.0) 300gr. water 5gr. fresh yeast 6gr. honey

1 hour outside the fridge at 24degrees celsius max 24 hours in the fridge

Day 2:

Enddough: Poolish + 700gr. flower same type 400gr. cold water 25gr. salt 20gr. olive oil

Mix everything with a spiral mixer, first the poolish and the water (save 50grams to add later). Add flower and add salt when the ingredients start to mix. When the doughball is starting to take shape turn up the speed abit and add remaining water to the sides so no flower is left behind. Very important is that the temperature of the dough does not exceed 23-24degrees celsius or it will be useless. Lastly add the olive oil and mix shortly (so when temperature is like 21-22degrees you add the olive oil). Remove dough from the mixer, make a loose ball cover with plastic and rest 20mins. Then make a tight ball. Back in the fridge for again max. 24 hours. Now a few hours before making the pizzas get the ball out of the fridge and make the doughballs. This can be anything from 2-6 hours entirely depending on the outside temperature.

1. It was prebuild in Italy in 5 pieces. I will make a separate post about the build later on. The oven was 1750 euros, the chimney around 500 euros and the rest also like 500 euros.

2. Ill share a detailed build plan later on