The go-to Saturday dough. Mix in the morning, bake in the evening. Inspired by AVPN standards with 70% hydration — a finely open crumb and lightly crisp base from your home oven.
Weigh 315g water at 32–35°C. Dissolve 13.5g salt in the water. Dissolve 0.3g instant yeast in a small amount of water and add to bowl. Add 451g 00 flour and mix by hand until combined. Use the pinch-and-fold method: pinch the dough in pieces, then fold back together. Repeat for 30–60 seconds.
Cover the bowl and rest for 20 minutes to allow the flour to hydrate.
Knead briefly on a lightly floured surface until smooth. Shape into a ball and return to an oiled bowl. Cover tightly.
Leave at room temperature (21–23°C) for 2 hours until noticeably risen.
Turn out onto a lightly floured surface. Divide into 3 equal pieces. Shape each into a tight ball by folding the edges under and sealing the seam. Place on a floured tray, dust with flour and cover with plastic wrap.
Leave the dough balls at room temperature for 6 hours. They should become puffy and relaxed. If storing overnight, refrigerate after 4 hours and bring back to room temperature 45 minutes before baking.
Place a baking steel or stone in the upper third of the oven. Preheat to maximum (250°C or higher) for at least 45 minutes.
Stretch each ball on a floured surface — do not use a rolling pin. Top and bake on the hot steel or stone for 8–10 minutes until the crust is golden and the base is crisp.