Pizza 72h fermentada

Today I'm going to explain how to make this type of pizza with 3 days of fermentation, so save the video because you're going to love it. In a bowl, put 1 kg of strong flour, 25 g of salt, 2 g of fresh yeast and 650 g of water. We're going to mix it well and then we're going to

knead it. You need to make it have a texture similar to this. Once we have it, we put it in a container with oil, cover it tightly and leave it for 1 hour at room temperature and 48 hours in the refrigerator. After 48 hours, check the gluten network. We're going to divide them, roll them into balls, and at this

point, if you want, you can freeze the ones you're not going to use. The others you put in an airtight container and they go in the refrigerator for another 24 hours. After 24 hours they will be like this. Now leave them until they double in size at room temperature and then you can use them. All the best.