Mix together first three ingredients and let sit at room temperature for two hours, then place in fridge over night. The next day add the remaining ingredients and knead with the Kitchen-aid dough hook on lowest speed for 20 minutes. Let rise for 1- 1 ?½ hours at room temperature and then place in fridge for 12-24 hours. Punch down and divide into 250 gr. balls. Use right away or freeze. When ready to use, let the ball come to room temperature and form into pizza discs. Note: I bought a 40 cm X 40cm X 5cm granite paver at my local DIY store for 5 euros and made my own peel out of a 35 cm wide sheet very thin plywood. I heat the stone at maximum temperature for an hour before using. I have learned to add the cheese after the pizza has been in a few minutes (as you see in the first picture) it browns by the time the dough is cooked, (which it shouldnt do on a Neapolitan pizza) The second pizza is a potato and rosemary pizza. It didnt sound good to me until I tried it and now we are addicted. eat with a crisp dry white wine. (http://www.freeimagelibrary.com/images/SWISSCHEF/2_5.jpg) (http://www.freeimagelibrary.com/images/SWISSCHEF/dscf0011_1.jpg)