Make the dough using the direct method with 360g "00" flour, 235g water, 0.5g instant dry yeast, and 8g sea salt.
Ferment the dough for 45 hours total: 10 hours at room temperature for bulk fermentation, 32 hours at controlled temperature (4°C) for balled fermentation, and 3 hours at room temperature before baking.
Bake the pizza in an Ooni Koda 16 oven at 400°C for about 120 seconds.
