Give me 3 hours, and I’ll give you the world.

500g Caputo 00 pizzeria flour
325g room temp water
12g Sosalt Sicilian sea salt
2g Caputo active dry yeast
8g extra virgin olive oil
65% hydration

Mix the ingredients with a wooden spoon until the mixture becomes shaggy. Continue mixing with your hands until well combined. Transfer the still slightly shaggy dough to an oiled container and let it rest for 30 minutes. Stretch and fold the dough on each side (about 4 folds total plus some tucking) to form a tighter dough ball. Place the dough back into the same container and let it rest for 1 hour at room temperature. Divide and shape the dough into 280-gram balls. Place the dough balls in separate oiled containers and let them rest for 1.5-2hours at room temperature until they have doubled in size.

Gozney Roccbox 850f for 60-75 seconds, rotating every 15-20 seconds.