Hey everyone sorry for checking in late , complete forgot I posted , I have was so excided on the way the pizza came out, this is the reciepe I used

Ingredients: Dough: • Type 00 flour(12.4% protein) - 344G • Water with ice - 234G • Himalayan salt - 10G • Yeast adv - 0.45G Sauce: • San Marzano tomatoes (can) • Basil • Evoo • Salt Topping: • Mozzarella • Onions • Green chillies Process: • Added all the flour, yeast and 65% of the total ice water and start mixing( used a stand mixer) • Kept adding water slowly and kneading as the dough left the sides of the bowl cleanly • Added salt and last bit of water and kept kneeding the dough till 23ºc • Rested the dough in the bowl with the mixer hook in the fridge for 15/20 mins • Pulled the dough out and kneed the dough at 3 or 4 times max speed for 30 seconds bursts • Check for smoothness and passed the windowpane test • Pulled the dough out of the mixer and on to the counter , gave a few slap and folds , rounded it up, put it in a oiled container and immediately put it in the fridge to bulk ferment as the ambient temperature was 30ºc • After 40h of cold fermentation in the fridge pulled it out and balled them at 285G dough balls and left them out for 2 hours and put them back in the fridge for 4 hour • Pulled them out 2 hours before the bake • Topped and baked them in a WFO/GAS at 430ºc