Tonda

1kg Ap flour 
350g Bread flour
150g Whole wheat
1100g Cold Water (4°C, 39°F)
 11g Fresh Yeast
37g Salt
30g Extra virgin olive oil
•
Using a stand mixer;
-Dissolve the yeast in the the water and add it to the flour and mix for 5 min on low speed
-Add the salt and keep it on low speed until absorbed
-Increase the speed and mix for 10/15min (speed 4 on a kitchen aid)
-Reduce the speed again and add the extra virgin olive oil.
-Mix slowly until incorporated
-Transfer your dough on a lightly flowered surface and give it a couple folds
-Put it in a plastic container (your dough will double in size, use a container big enough).
-Cover with a lid and cold proof in the fridge for 48h
-Take it out of the fridge and portion your pizza (the one in the pic is 350g)
-Proof 2-3h at room temperature, covered with plastic wrap or in a container deep enough with a lid on -Stretch your pizza by hand, season and bake immediately
-Bake at 570°F
NOTE: depending on the proofing temperature, your pizza will rise faster on a warmer environment and slower if kept cool. Make sure you check on it often, it’s ready when it doubles in size.