I usually cook the Neapolitan Style, but I wanted to try the Romana, so let me share that with you.
Flour: 1kg Spadoni PZ3 (W320 - don't use weaker flour )
Fresh yeast: 12g
Water and flour cold from the fridge (5°C)
Put 80% of the water and all the flour, mix at slow speed until completely blended and then put your mixer at maximum speed and add a little bit of the remaining water, wait until the dough form a mass on the hook and then add another bit of water, and again...
Add salt at the end. the mixing stage is complete when the dough don't get stuck to the bottom of the bowl.
The temperature of the dough should be between 18 and 22°C
Put directly in the fridge for 24hours.
Shape a ball and then let it rise at ambient temperature for 4-5 hours.
Put in the pan and bake at 250°C