12-72 Hour Pizza Dough

Vegetarian

This recipe makes: 2-3 medium pizzas (about 12 inches each). I often double it to make 6 pizzas if I'm having company.
Rule of thumb for yeast vs flour

12 hours | 4 cups flour | ½ tsp instant yeast
24 hours | 4 cups | 1/3 tsp
48 hours | 4 cups | ¼ tsp - 0.8g
72 hours | 4 cups | 1/8 tsp - 0.4g

Ingredients

500 g (4 cups) bread flour (or strong all-purpose flour)

315 g (1 ½ cups) water, lukewarm (about 70% hydration)

1 1/4 tsp (7.5 g) fine sea salt

2 g (½ tsp) instant yeast or 3 g (¾ tsp) active dry yeast (see above)

1 tbsp (25 g) olive oil (optional for a softer crust). I always use it.

2 ½ tsp (10 g) sugar

Instructions

1. Mix flour, sugar, salt, and yeast.
2. Add water and olive oil.
3. Knead until smooth, about 5 to 8 minutes.
4. Leave covered at room temp for 30 minutes then knead again for a few minutes
5. Divide into 3 dough balls, about 286g each.
6. Lightly oil containers or zip bags.
7. Refrigerate 24 to 72 hours. (if you are using in 12 hours you can just leave it at room temp).
8. Remove from fridge 2 hours before baking.
9. Stretch, top, and bake on a stone or steel at your oven’s hottest setting.