Roman Pizza Dough

• .430 g of Extra Virgin Olive Oil
• .375 g of Sea Salt
• .60 g of Yeast
• 6 kg of Water
• 4.6 kg of Ice
• 15 kg of All Purpose Flour
• 10 kg of Italian Flour
• 5 kg of Villa Frizzoni Pizza Flour

1. In the bowl of a stand mixer, combine the three types of flour and yeast. Mix on low speed for 1 minute to distribute the yeast evenly.
2. Gradually incorporate half of the water and ice into the flour mixture, mixing on low speed for 1 minute.
3. Increase mixer speed to high and mix for 7 minutes. Perform a windowpane test to check gluten development.
4. Incorporate sea salt and the remaining water and ice into the dough, mixing on low speed for 1 minute, then high speed for 4 minutes.
5. Transfer the dough out of the stand mixer and add olive oil into the dough.
6. Perform a series of "slaps and folds" on the dough to develop gluten and create a smooth texture.
7. Transfer the dough to a dough container, cover, and allow to ferment for 24-48 hours in a cool environment.
8. Divide the dough into desired shapes (e.g., balls, rectangles), perform any necessary shaping techniques, and proof until doubled in size.

For parbaked dough, bake for 8 minutes then cool down and top and cook for 6-7 minutes.