Thanks guys!

@BeerdedOne: I don’t know the protein content but the W value is 320.

@dellavecchia: of course; let’s start from the ingredients:

400 g Manitoba flour

100 g whole wheat flour

400 g water

7 g dry yeast

10 g salt

1 tbsp evo oil

I start by mixing 100g of water into the flour, then I add the yeast, mix, then another 100g of water, and so on until all the water is in.

At this point I mix in the salt, the oil and I let the dough rest for 10 minutes.

After that, I roll out the dough on a board and make about 8 folds.

Back into the bowl for 10 minutes, then another 8 folds.

I usually make 4-5 rounds of folding, depending on the consistency of the dough.

Finally I transfer the dough into a greased bowl, cover, and put in the refrigerator to rise for about 48 hours.

After two days, I take out the dough and let it warm at room temperature for 30 minutes, while preheating the oven at 250 °C.

I roll out the dough and transfer it to a floured pan (I use durum wheat semolina for this).

At this point I leave it to rest for another 15 minutes.

If I’m baking a red pizza, I mix some peeled tomatoes with oil, salt and oregano and spread it on top, otherwise I just season the pizza with some oil.

My total baking time is 25 minutes, divided as follows: for the first 15 minutes I put the pan in the lowest part of the oven, then I move it in the middle and leave it there for 7 minutes.

I take it out, add the chosen ingredients and put it back in the oven for 3 more minutes.

And, well I think that’s about it. :-)