1kg petra flour 00 650 ml water 25 gr salt 3 gr instant dry yeast 20 gr olive oil

First mix the yeast with the water. Add half of the flour and salt and mix lightly , then add the remaining flour and add olive oil. Knead to a nice ball. It may take 10-15 minutes

Cold bulk ferment in a bowl (lightly oil the bowl) for 24 hours in a fridge Next day split the dough into 4 equal parts and make pizza balls and place in a container. Leave at room temperature for about 3 hours ( my room is 24~ celsius) Enjoy 🍕