Mininni's historic durum wheat pizza

Ingredients:
1 kg. of STORICA MININNI
4/8 gr. of brewer's yeast (depending on room temperature)
(alternatively 100 gr. of sourdough starter refreshed twice)
60/65% water (depending on absorption and desired dough type soft/elastic)
40 gr. of extra virgin olive oil
10 gr. of iodized salt

Procedure: Put the weighed flour, yeast and water in the bowl. Turn on the mixer on first speed for 5 minutes. Stop and add the oil, let it run for another minute, stop and add the salt, run the mixer until you obtain a soft, homogeneous and elastic dough. Be careful not to overheat the dough beyond 26° temperature.
Let the dough rest covered with a food cloth on a work surface for 2 hours at approximately 22° (if the temperature is different, adjust the resting time more or less).
After two hours, form balls of 280 / 300 g and let them mature in a cold room at 4° for 20 hours. Otherwise, without using the cold room, wait for the leavening at room temperature and then use.