HIGH HYDRATION PIZZA - HAND MIXTURE - 30 HOURS LEAVENING - COMPLETE RECIPE 

For a 30x40 homemade baking tray you will need:
340g Type 0 flour (300w, 11-12g protein)
1g dry brewer's yeast (2g if fresh)
238g first water
27g second water
8g salt
Mix flour, baking powder and the first part of water for 2 minutes, cover with a lid and leave to rest for 15 minutes at room temperature.
Resume by putting the salt and half of the second water and knead for 6-7 minutes by hand with the "Spampatti" technique, bumping into the bowl.
Add the last drop of water and knead again for 4-5 minutes until the dough is elastic, cover with a lid and let it rest for another 15 minutes at room temperature.
Turn the dough over on the table and make a fold every 5 minutes (total twice).
Place in a bowl and refrigerate at 4/6 degrees for 18/24 hours.
Make the loaf and let it rise for 3-4 hours (it must double), roll out, season and cook at 250 ° for 12-13 minutes.
Pizza doesn't need words.
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