Dissolve 0.5 g instant yeast in 100 g cold water, add 155 g 00 flour, mix, rest 20 min, then add 4.5 g fine salt and knead 8 min.

Cover and ferment in the fridge.

Divide into 1 balls and let them come to room temperature.

Stretch each ball, spread 60 g Ranch sauce, top with 125 g cooked chicken, sliced, 50 g bacon, cooked and crumbled and 125 g low moisture mozzarella, grated.

Bake at 280 °C for 7 min.