For 1 "pizza in Pala" you will need:

For the first dough:
330g type 0 Green Flour Pizza "Molino Pasini" (300W 12g protein)
150g water
3g fresh brewer's yeast (1.5g if dry).

Mix the ingredients and ferment for 12h at 18/20 °

The next day:
2g malt
115g water
8g salt
15g "Guglielmi" Ogliarola extra virgin olive oil.

Mix the first dough, malt and half of the water for 67 minutes in the first speed, add the salt, pass in the second speed and add the remaining water flush, add the extra virgin olive oil last.
Let the dough rest 10 minutes on the counter, fold and rest another 10 minutes on the counter, make a fold and let rise at 22/23 ° until doubled, make a fold, wait 10 minutes and make the desired pieces. Double the loaf at room temperature, spread in abundant Spolvero "Molino Pasini".
Cook at 250 ° for 9 minutes, stuff and cook for another 4 minutes.

See you next video!

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