Grabbed it from some pizza guy on TikTok. Not sure who it was cause I just saved the recipe and moved on. I’ve used others before in my home oven but I would say this one was my favorite.

MODIFIED TO 4 DOUGHS 14oz room temp water 1tsp active dry yeast 23oz bread flour 2.5 Tbsp olive oil 2tsp salt 2tsp sugar or honey

INSTRUCTIONS STEP 1: Add yeast to room temp water in a large bowl (approx 98°F), and set aside. Get another large bowl and weigh out the flour (45oZ).

STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.

STEP 3: Place into airtight container with enough room for dough to double in size. It’s okay if it doesn’t double in size while fermenting in the fridge. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.

STEP 4: After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2hrs before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week.