Some cooks from the last few months

I grew up in a pizzeria, but your standard New York style. The last few years I’ve been making pizzas as a hobby, but it was really the last year my pizzas really got great. My standard recipe and technique has been:

3x320g balls
571g 00
17g salt
371g cold water
.5g instant yeast

Mix yeast in water, add about a quarter of flour to make a bit of a pancake like batter. Add salt and mix, then add the rest of the flour and mix. Knead for about five-ten minutes. Leave in a bowl with the lid on for four hours then fridge for two days. Take out four hours before hand and cut into equal balls and cover until bake! I use a gozney dome with propane and I love it!