Well, i am always making 24h dough, this time i made a 10h dough.
100% 00 green 5stagioni flour (W250) http://www.le5stagioni.it/le5stagioniITA/prodotti-rinforzato.html
i made this by hand using the VPN formula.
+ - 1620g flour
bulk for 2h and balled for 8h.
i liked this, specially because i made it with weaker flour.
please pay no attention to the mozzarella, this was not a good choice, this was more a dough test run.
this pies where all cold wen the picture was taken, the hot ones where eaten, and this i made to freeze (hope it works).