Finally nailed it

I’ve always liked Vincenzo Abate’s style, and I think I finally nailed it. I used Le 5 Stagioni Pizza Napoletana Rossa flour (W300, 13% protein). I prepared prefermento a freddo (0.4% yeast), 100% of flour, 50% hydro, cold fermented 24h. I closed the dough at 75% hydration using Famag Grilletta 10-speed spiral mixer, then divided into dough balls, straight to fridge for 48h, and baked straight from the fridge.

The dough was super light and just melted in the mouth.