Here's how to make Sal's delicious dish using Di Stefano Cheese!
2qt Water (maybe a touch more depending the dough) 70 degree F 117g Canola Oil 300g (Dough Starter) maybe 14g of Active Dry Yeast -this part is a tough translation for a home recipe -Mix above until fully incorporated (about 5 minutes) in a large kitchen aid with dough hook 6.5# "00" flour
mix for 8 min total
Scrape the sides very very well. cover and let "ferment" for up 3 hours
After, roll into 100g balls let sit for 1-2 more hours
Finally, bake in a convection oven 375F oven with fan on high for 8-14 min.