Well, after reviewing and experiencing many recipes, and adding some personal changes that will fit to a home use, here I present my version to "pizza in tegila" which it looks very similar to the pictures of marco.
1.5-1.4 kg of flour
1 liter of water (cold)
I always prefer to melt the salt with a little bit warm water.
Afterwards, mix all the ingredients well, I used a mixer, because its extremely important to add "strength" to the dough. It's very important to mix the dough a few times, let's say for 4 times in an hour for two hours or so. Then, let it rest for a night.
Well this is the recipe. I replaced part of the water with sparking water in order to get the big bubbles affect.
note: if you use samolina as i did, put 1,4 kg (80% mantibota and 20% samolina)