Ingredients
10 kg ’00’ Pizza Flour (preferably Caputo)
6.5 Liters Water (Cold, 65% hydration)
250g – 300g Sea Salt (approx 2.5-3%)
15g – 30g Instant Dry or fresh Yeast (or 40g-50g fresh yeast)
Optional: 100ml Extra Virgin Olive Oil (for slightly more tenderness)