Dissolve 3 g instant yeast in 600 g cold water, add 925 g 00 flour, mix, rest 20 min, then add 28 g fine salt and knead 8 min.

Cover and ferment in the fridge.

Divide into 6 balls and let them come to room temperature.

Stretch each ball, spread 360 g Ranch sauce, top with 750 g cooked chicken, sliced, 300 g bacon, cooked and crumbled and 750 g low moisture mozzarella, grated.

Bake at 280 °C for 7 min.