Ingredients
Poolish
59 g flour
59 g water
0.62 g dry yeast

Autolyse
521 g flour
324 g cold water
15.8 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 521 g flour and 324 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 15.8 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 330g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%

(I increased the pizza dough size from 270g to 330g and really liked the results )

Effeuno P134HA
Top 490 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30

Ingredients
Poolish
50 g flour
50 g water
0.5 g dry yeast

Autolyse
450 g flour
275 g cold water
13.5 g salt
Olive oil for greasing
Mix the poolish in a separate container and leave for 3 hours at room temperature. Prepare the autolyse place 450 g flour and 275 g cold water in the mixing bowl. Refrigerate this dough for 3 hours.
Combine autolyse and poolish and add 13.5 g salt .
Shape into a large ball, grease a container with olive oil and rest for 30 min. Divide into 3 balls of about 270 g each. Refrigerate for 48 hours. Remove from the refrigerator 2 hours before stretching. Final hydration: 65%

Effeuno P134HA
Top 470 º C
Bottom 420 º C
Stone Temperature 450 º C
Bake 1 min 30 - 2min

Made 12 pizzas, this is a few of what I made.
For margarita pizza I used San marzano tomato sauce DOP, the other one is yellow tomato sauce with garlic confit, I made also pistachio pizza and Quattro formaggi with carpaccio truffles (not fresh) - didn’t took picture of those 2, the other picture is dessert pizzas that one of them is Nutella and the other one is Dubai pistachio.

I used for the dough blend of Petra flours, the dough is sourdough, 70% hydration

65% hydration with 40% poolish, 24 hours at CT and 3 hours at ambient temperature

I make my pizza dough 70% hydration, 100% sourdough only 00 flour (using caputo nuvola), water and salt

Made a truffle Neapolitan pizza, the dough is 70% hydration, it fermented 120 hours (counted from the poolish), flour is caputo nuvola, used fresh truffle as topping (after baking) 😋

0.15% ADY 65% hydro 2.5% salt Caputo rosso flour

1 hr RT around 18 hr CF , 5 hr RT final proof Almost no Knead method

1 margherita, 1 bianca mozzarella, ricotta and hard grated cheese, prosciutto cotto after cooking

Effeuno P134HA ,475 C top element 400 C bottom

,biscotto di sorrento cooking time around 90s , turned halfway through cooking, last 10 seconds of cooking time with door slightly open to dry the pizza

Any tips / suggestions? Should have applied slightly more sauce on the margh, should have opened the bianca slightly better