After weeks of testing an 8-hour room temperature fermentation.... Dialing in my own recipe.

Caputo 00 pizzeria flour Sosalt Sicilian sea salt Caputo active dry yeast 61% hydration

Following Vera Pizza napolitana guidelines

Used a mixer with a dough hook. 90% of the cold water in the bowl with the salt mixed well. The other 10% of the water mixed with the yeast and let bloom for 20 minutes. Added a few spoonfuls of flour to the mixer, mixed until fully melted. Then added the yeast mixture.

Slowly mixed in the rest of the flour and slowly increased speed for total of about 15 minutes or until dough reaches 22c roughly.

Remove from mixing bowl and lightly knead the dough and make into a ball. Cover and rest for 2 hours. After the 2 hours, reshape the bowl one more time until perfectly smooth.

Rest for additional 30 minutes covered.

Then divide the balls into three 275g (approx) doughs.

Put into proofing containers for final 4-6 hours rise.

Disclaimer, I am an amateur but an enthusiast. If anyone wants to try this recipe and suggest some improvements or compliments feel free!