Put the 655 gr of flour in a bowl and add the 1 gr of Instant Yeast. Gradually add the water and mix it with a fork.
When the water is amalgamated with the flour, add the salt and finally the oil (It is advisable if you use a home oven).
Transfer the dough to a table to continue with the kneading. You will knead for around six to eight minutes until you will have a smooth ball.
Transfer the dough into a bowl and cover it with plastic film. Let the dough rest at room temperature overnight if you have 18 to 20 degree Celsius. In Summer, with over 25 degrees, put the bowl in the fridge after two hours.
Four to six hours before making the pizza, remove the dough from the bowl and make four balls with a weight in the range of 250 gr each.
Make the second fermentation process at room temperature (for 6hours if 20 degrees Celsius – 68 Fahrenheit, or for 4 hours if warmer and you have used the Malt). The ball are ready to be used when they double in size, leave some space between them in the proving container. Always cover the dough when it ferment, close the lid if you use a food container, cover with a damp towel if you leave it on the working board.