Daniela Bongiovanni's No Yeast Pizza Dough

How to make DANIELA BONGIOVANNI'S NO YEAST PIZZA DOUGH? On this video I show you how to make DANIELA BONGIOVANNI'S NO YEAST PIZZA DOUGH step by step!
Serves: 2 pizza bases (20cm)
Ingredients
332g 00 flour
200g water (180g + 20g)
8g cooking salt
Method
In a bowl add flour, 180g of water and mix the ingredients together. Cover the bowl and leave resting for 1 hour. Add the remaining water (20g) and dump out onto the counter. Work the dough, add cooking salt and work until come together. Leave the dough resting for 22 hours at room temperature and chill in the fridge between 24 and 72 hours. Divide the dough into 2 pieces, transfer to a cake mould greased with olive oil and leave proofing for about 5 hours.
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