Mix 200g flower type 1050 together with the salt in a bowl.

Mix the warm water together with the sugar and yeast in a separate bowl. Mix till the yeast is dissolved.

Mix the water mixture together with the flower in the other bowl till a thick liquidity dough is formed.

Add the remaining 300g of type 630 flower to the mixture and mix until a dough is formed. Add additional flower if the dough is to sticky.

Cut the dough into 4 same sized pieces. Store in separate bowls with a bit of olive oil in it. Cover with plastic foil. Store for at least 24hrs in the fridge to a maximum of 3 days.

Make pizza with it.