Derived ratios from several recipes:

• 600g Type “00” flour
• 400mL water
• 12g salt
• 8.5g (1 sachet) yeast

This wants a long rest and a long rise. Prepare days in advance. Make four 12″ crusts.

Combine ingredients and mix by hand until incorporated. Allow to rise up 10-10 hours. Turn out and divide evenly by 4. Seal in quart size containers and refrigerate 2-4 days until risen.

Warm to room temp at least 2 hours prior to working.

See also, Garlic Knots recipe.

Adapted from Basic Neapolitan Pizza Dough Recipe