Weigh out the water and pour into the mixer bowl. Add the salt and run the food processor on the lowest setting until the salt has dissolved.
Then add 400 g flour and all the dry yeast (or crumbled fresh yeast) to the top of the bowl.
Now knead everything for 15-20 minutes on the lowest setting to form a smooth dough. Gradually work in the remaining flour. The dough is ready when it comes away from the bowl without any residue.
At the end of the kneading process, leave the dough to rest in the bowl for another 15 minutes so that it relaxes. Then knead a final, vigorous round in the machine and switch off the food processor when the dough comes away from the sides nicely.
Proof (= first resting phase, the whole ball of dough rises) Then remove the kneaded dough, reshape it on the work surface and bring it to tension. Then place in a sealable dough bowl (or Madia) for 12 hours at room temperature. The dough will double or triple in volume.
Piece proofing (= second resting phase, dough divided into portions rises) Now divide the risen dough into portions of 250 g (equivalent to a pizza) and form dough balls . Store the dough balls for 12 hours at room temperature in a dough ball box or other airtight container. They can rise optimally with enough space between them and may touch each other at the end.