24/48hr Pizza Dough

700g Water (90°-95°)
26g Fine Sea Salt
3g Instant Dried Yeast (6g Fresh yeast)
1,000g White flour

Measure out water. Add salt and stir to dissolve. Add yeast and stir to integrate. Add flour and mix, cutting and folding, for 30 sec to 1 min.

Let dough rest 20min. Knead for 1min until the skin of the dough is very smooth. Place dough ball seam-side down in lightly oiled container. Let rise at room temp for 2 hours.

Divide and shape dough balls. Batch makes ~7, 250g dough balls.

Place shaped dough balls on floured cookie sheet and cover with plastic wrap. Place in fridge for 24-48 hours. Make pizza the following day or two.

Take dough balls out of fridge 60min before making pizza. If dough balls become too sticky, place back in fridge during pizza making process.