Ingredients:

  • 600 g 00 or high-protein all-purpose flour
  • 390 g cold water (65% hydration)
  • 12 g fine sea salt
  • 2 g fresh yeast

Instructions:

  1. Dissolve the 2g of fresh yeast into a small portion (approx. 50g) of the cold water. Allow it to proof for 5 minutes.
  2. Combine the 600g flour and the 12g salt in a large bowl. Gradually add the yeast mixture and the remaining cold water while mixing slowly. Mix until the flour is fully hydrated and a shaggy dough forms (approx. 3-5 minutes).
  3. Turn the dough out onto a lightly floured surface and knead gently for 10 minutes until the dough becomes smooth and elastic.
  4. Place the dough in an oiled container, cover tightly, and allow to rest at room temperature for 1 hour (bulk fermentation).
  5. Divide the dough into 4 equal portions (approximately 250g each). Shape each piece into a tight ball (balling technique).
  6. Place the dough balls into individual containers and transfer to the refrigerator for cold fermentation (24 to 72 hours is recommended for optimal flavor and texture).
  7. Remove dough balls from the refrigerator 2 hours before cooking to allow them to reach room temperature before stretching and baking in the pizza oven.