In a big bowl, add the 1 kg flour, make a hole in the middle.
Add the fresh yeast in the middle.
Use the warm water (in the cold weather), and pour it in the middle and let the yeast dissolve for a minute.
Pour the rest of water into it. Add the salt as well.

Knead the dough with hand until no more dry flour in the bowl. Add the olive oil into the dough. Knead the dough until the olive oil is homogenized with the dough.
Knead the dough until it is smooth for 5 minutes with hand mixer until it is smooth.
Optional: you may just leave the dough for an hour in the bowl and let it autolyse.

After the dough is smooth, move the dough into oiled bowl/ pan/ tray. Let the dough raised for 1 hour.

Place the dough in the chiller for 6 hours. The dough will be double in size.
Take it out and divide the dough into portion as your wish (between 200-300 gr).

Roll the portioned dough into ball. And place it back on the oiled tray/ pan/ individual bowl.

Place it back in the chiller and let it ferment overnight.