Instructions:

• They knead the flour with water and yeast until the gluten develops
• Then we add the salt and finally the olive oil, kneading until we get a homogeneous and smooth dough. Dough temperature 24/25 degrees
• Let the dough rest on the counter for 15 minutes
• We make the balls at the desired weight and let the dough rest at a temperature of 24 degrees for 1 hour
• Then place them in the fridge for 20/24 hours
• The next day, remove from the refrigerator at a temperature of 22/24 degrees for 4-5 hours before baking
• Baking temperature 300-320 degrees