Minimum 24hr prooved dough

We proove our dough for a minimum 24hrs at room temperature to create a light fluffy digestible dough. But it doesn't stop there we often use dough after an additional 24hrs and even 48hrs in the fridge adding to the complexity of flavours and helping achieve that amazing leopard crust. 
There are only 4 ingredients in our dough. Flour, Water, Salt & Fresh Yeast!
These puffy pillows are then hand-streched, topped and cooked at 500c for 60-90 seconds