Inspired by Enzo Coccia's dough at La Notizia, Naples. Exceptionally small yeast, long room-temperature second rise of 10 hours, and 70% hydration bumped slightly to compensate for the home oven. The result is outstanding.
Dissolve 11.7g salt in 316g water at 32–35°C. Add 0.1g instant yeast (1/10 of a 1/4 teaspoon — precision scale required). Add 452g 00 flour and mix with pinch-and-fold for 30–60 seconds.
Rest 15 minutes, then knead briefly by hand for 2–3 minutes until smooth and supple. The dough should be fully homogeneous. Target dough temperature: 27°C. Place in an oiled bowl and cover.
Leave at room temperature for 20 minutes — this short first rise gets fermentation just started before balling.
Divide into 3 equal pieces (approx. 260g each). Shape each into a tight smooth ball. Place on a lightly floured tray and cover with plastic wrap.
Leave the dough balls at room temperature for 10 hours. They will be ready to use in a window of 3–4 hours after that. Because the room is cooler than a Neapolitan pizzeria, this long rise compensates. The balls are ready when soft, slightly puffy, and easy to stretch.
Preheat oven and baking steel or stone to maximum (250°C) for at least 45 minutes.
Stretch each ball by hand — never use a rolling pin. Top and bake on the hot steel or stone for 8–10 minutes until golden with a crisp base.