La meravigliosa PIZZA dello CHEF

1 kg 00 flour 700 H2O 20 g extra virgin olive oil 10 g honey 5 g dry yeast 20 g salt Knead until the dough is elastic, let it rise for 1 hour, then fold it and let it rest for 30 minutes. Repeat this process two more times. Cut into 400/450 g loaves, let them rise for 15/20 minutes, shape into a loaf pan, and bake at 350 g for 10/12 minutes.