Ok. Here is the procedure: I use a 13% protein all purpose flour. I live in Scandinavia, so the brands are different here, but this type is one of the best. I mix the flour, water, yeast and salt in a bowl, all by hand. And start kneading the dough in about 10-12 minutes, until I get a elastic and fine ball. Now I oil the surface of the ball, cover the bowl and keep it in the refrigerator for about 16 hours (the ball is almost double). After that I put the ball in the kitchen for about 1-2 hour(s). Then I shape a pizza and put it on a stone in a preheated home oven (275 oC). Before putting the pizza on the stone, I let it warm up about 30 minutes after the oven reaches maximum temperature.