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Mix all ingredients in a mixer on low speed for 5 minutes total
Rest the dough for 30 minutes
Ball the dough
Proof for 1.5 hours at room temperature before transferring to the fridge
Cold proof for 24-48 hours
Temper the dough at room temperature approximately 2 hours prior to baking
Bake in oven at stone temperature 750F-800F, shutting off flame for first couple of minutes, then low flame for remainder of bake (5-7 minutes total)