- Mix all ingredients in stand mixer or by hand
- Let stand for 20 minutes
- Slap and fold for 1 minute
- Let rest for 20 minutes
- Slap and fold for 1 minute
- Let bulk ferment until about 150% in size
- Put in fridge for 24-72 hours
- Take out of the fridge 2-4 hours before baking (depending on temperature) and shape into 250g balls
- Make pizza.