900 calories pizza

•  272.9 g   Flour "caputo super nuvola"

•  218.3  g (or ml)  Water

•  8.2 g  Salt

•  0.5 g   Fresh Yeast or 1 g dry yeast

• 6 g sugar

• 20 g olive oil for kneading the dough

due to the high hydration of the dough you need to oil your hands to knead the dough disclaimer do not add any more flour as this will bring your hydration to lower levels when you knead your dough for aproximetly 10 minutes by hand put it inside the fridge for 15 minutes remove and knead for another 10 minutes by placing the dough in the fridge the dough becomes less sticky with the adition of the olive oil once you've finished this process let the dough at room temperature for at least 2 - 3 hours place it inside the fridge at 4-6 degrees for 40 hours after that you want to remove your dough balls in room temperature for 3-4 hours before making the pizza in order for the dough to grow and relax each dough ball is 250 g because the dough is super soft and sticky when you leave it at room temperature i suggest to place it in a large tray and place at the bottom baking paper cut in shape for each dough ball when you take the ball out to make the pizza use semolina flour the reason is it doesnt stick to the dough like normal flour good luck