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This recipe was adapted from the oficial Caputo recipe for my flour. I kept the hydration (63%) because I think it's perfect and they know best. But used Poolish and increased the fermentation time for better flavour and texture.
Making the dough (4 days in advance)
Poolish
Mix flour, water and yeast and let it rest for 3h at room temperature.
The poolish should have doubled in size. Place it in the fridge for 24h
Day 1
Dough
Mix the poolish with the flour and water on the first speed for 5 min.
After, add the salt and mix for 10-12 minutes, or until the dough is smooth and forms a pumpkin.
Remove the dough from the mixer and allow it to rest for 30 minutes.
Fold the dough, making it into a smooth ball. Bulk ferment on the fridge for 36h-48h
Day 4
Divide the dough into 200g balls (I prefer 200g dough balls for very thin and light pizzas)
Allow the dough balls to rest at room temperature for 3-4 hours before putting them in the refrigerator for 12-16h.
Day 2
Making the Pizza (Day 4)
Pre-head oven for 40 minutes. While is pre-heating, prepare the toppings: cut the cheese into cubes and crush tomatoes with salt and a bit of olive oil.
By the time the oven is warm, your cubed mozarella should have released extra moisture. You can drain it. You can start mazing the pizzas, use Semola flour to stretch pizza, it makes it crispier.