Perfect Spiderweb Pizza Dough

Combine 650g flour with 1g of fresh yeast in a bowl. Slowly add 430g of water (65% hydration) and mix until no dry spots remain. The dough will be sticky.

Let the dough sit for 30 minutes to help the flour absorb the water, making it easier to work with.

Cover the dough and let it rest for 24 hours in the fridge to develop deeper flavors and enhance the texture.

After 24 hours, divide the dough into 290g balls and let them sit at room temperature for 2-3 hours before shaping.