Place the flour in the mixer bowl and crumble the yeast
Have the water a 35F (maybe add ice to get the water that cold)
Let’s start to having the dough at 60% hydro, so add only 15L now start the mixer at slow speed
Once the dough is create add the salt
After 2 min increase the speed of the mixer and add the rest of the water gradually
Once all the water is absorbed by the dough add the olive oil
When all is in we will stop the mixer and every 15 min we’ll turn on the mixer for 1 min at slow speed. repeat the process 3 times.
Place the dough in one deep container and let stay at room temp for 1h before put in the cooler for 24h
After 24h fold the dough and place back in the cooler for another 24h
24h later take the dough out and shape in the desire size (1300g 3Lb)
Let proof at room temp until is ready to use
Stretch in the semola and place in the pan
Top with the tomato and part back at 550 for 7 min
When the crust start to have a brown color add the mozzarella or other toppings and finish to bake.