I use a Neapolitan recipe. 500 grams 00 Caputo flour, 325 grams water (100-110 degrees max), 10 grams salt, 3 grams yeast. Add yeast to warm water and mix, add flour and salt mix, add in water slowly while mixing. Then I let it proof in the fridge for a day or more. Gets me 2 pies , could stretch it into 3 easily.
