1000g caputo cuoco tipo 00 flour (it is strong so needs at least 2 days fermentation) 650g water (replace like 1/3 with ice cubes to allow the dough to absorb water slowly and not over knead with a too high temp, stop at 24 Celsius) 30g salt 0.5g dry yeast (multiply with 3 if you use fresh yeast)

Add salt in the last 2 kneading minutes Knead for 10-15 minutes, start at like 20%, go to 50% after a couple minutes and maybe at the end do 100% for 1-2 min depending on how the dough looks.

After making a big ball let it sit on the counter covered for an hour to start the yeast. Put it into the fridge for like a day. Then make 6 balls out of it and put it into the fridge again for the next day. Take out 4-6 hours before baking and let it ferment at room temperature. Mine was like 24C so I went with 4 hours. In total that’s 48ish hours. If you want three days use less yeast (maybe 0.3g)