in a jar with lukewarm water add the sugar
add the yeast and stir it
set it aside to proof
in a bowl add the wheat flour type 00
add the sea salt
using a bench scraper, dry mix it
once the yeast is ready add it in the bowl with the flour
using a spoon mix it up
once all combined get it out of the bowl and transfer it to a pre oiled rectangular plastic container
cover it and let it rest for 20 minutes
wet your hand and fold it over itself several times so to build gluten strength in the dough
cover it and let it rest for another 20 minutes
wet your hands and fold it several times from the sides and over itself
cover it and let it rest for 20 minutes
wet your hands and fold it several times from the sides and over itself
cover it and let it rest for 20 minutes
wet your hands and fold it several times from the sides and over itself
cover it and let rest until double in size
once double in size, flour the surface of the dough and the edges until you get a good layer
flour your working surface and flip it over the plastic container
flour the dough
splits the dough very gentle in equal parts as we want to keep the air inside the dough
transfer the dough to a baking sheet
leave it in a warm place in your kitchen uncovered for 1 to 1½ hours uncovered so the dough can form a little bit of a skin
place the baking sheets with the dough in a pre heated oven running at 230℃ - 482℉ for 25-30 minutes
ready to serve