Dissolve 2 g instant yeast in 400 g cold water, add 620 g 00 flour, mix, rest 20 min, then add 19 g fine salt and knead 8 min.

Cover and ferment in the fridge.

Divide into 4 balls and let them come to room temperature.

Stretch each ball, spread 240 g Ranch sauce, top with 500 g cooked chicken, sliced, 200 g bacon, cooked and crumbled and 500 g low moisture mozzarella, grated.

Bake at 280 °C for 7 min.