Classic pizza with Farina Oro 00 and Naturkraft

Place all the flour, yeast, Naturkraft, and 550 g of water in the mixer. After about 5 minutes, add the salt, the remaining water, and finish with the oil.
Finish at a temperature of around 23°C.

PUNTATA (REST)

Let it rest on the counter for about 20 minutes at room temperature, covered.

DIVIDING:

Divide into 250 g portions (or as desired).

LEAVENING:

About 48/72 hours at a controlled temperature of +4°C. After the maturation time, take the dough balls out of the fridge with enough time to warm them up.

BAKING:

Bake in a preheated oven at 330/340°C.