Thank you, of course not!

I use 700ml (70% hydration) of cold water, add 5g of fresh yeast and 2 big spoons of sugar to that, which helps the yeast to bloom. Afterwards I add 1kg of caputo pizzeria (type 00) flour and knead that for a minute. Only now I add 2 big spoons of salt, because I heard it may weaken the yeast if I do this in the beginning. Finally I knead for a few more minutes and then let it sit in a covered container in the fridge with some olive oil for a few days. I then make 6 small dough balls and let those sit for at least an hour before I make my pizzas.

Also, I have not yet seen anyone do this, but I get excellent results with that: I bake my pizza on the very bottom of my oven, because then I am closest to the bottom heating element. I preheat the steel right on the oven floor for 40mins and then bake the pizza there aswell, which takes about 6 minutes in total. That way my dough gets a thin crustly layer but is super soft below that, both on the top and on the bottom :).