For 6 balls, each ball 260g (see PizzApp)

66% water, 4% salt

909 g flour tipo 00

36 g salt (originally did this with Morton Kosher)

11.8 g yeast

600g water

Directions

Combine flour, salt, and yeast in a large bowl and whisk until homogenous. 

Add water and incorporate into flour using spatula until no dry flour remains on bottom of bowl. 

Cover bowl tightly and allow to rise at room temperature for 8 to 12 hours.

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Turn dough out onto lightly floured surface and divide into six even balls. 

Place each in a covered quart-sized deli container or pizza holder with plastic wrap over the top (and lid)

Place in refrigerator and allow to rise at least 2 more days, and up to 4. 

Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.