Pizza

00 g flour, twice-ground variety

300 g flour, Russello variety

200 g flour, Tumminia variety

600 g water, more or less

25 g Trapani sea salt

200 g sourdough

Mix all the ingredients together and make loaves weighing about 300 g each. Let rest and rise for 24 hours. Open the loaves slightly and season to taste, bake in a preheated oven at about 320°C.