Dissolve 1 g instant yeast in 200 g cold water, add 310 g 00 flour, mix, rest 20 min, then add 9.5 g fine salt and knead 8 min.

Cover and ferment in the fridge.

Divide into 2 balls and let them come to room temperature.

Stretch each ball, spread 120 g Ranch sauce, top with 250 g cooked chicken, sliced, 100 g bacon, cooked and crumbled and 250 g low moisture mozzarella, grated.

Bake at 280 °C for 7 min.