Dissolve 0.25 oz instant yeast in 7 oz cold water, add 2 ½ cups 00 flour, mix, rest 20 min, then add 0.25 oz 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 4 oz Ranch sauce, top with 9 oz cooked chicken, sliced, 3.5 oz bacon, cooked and crumbled and 9 oz low moisture mozzarella, grated.

Bake at 280 °C for 7 min.