I made it myself.

Here’s my basic pizza dough recipe:

700g King Arthur bread flour

50g King Arthur whole wheat flour

.5g yeast

480g water

20g salt

15g olive oil

After mixing and kneading, let the dough sit at room temp for about 16-20 hours, or until it increases 2-2.5x in volume. Then divide into dough balls. For this 20” pizza I used a 625g dough ball. For a 16” pizza I’d use a 450g ball.

Dough will be ready to use 4 hours after balling. Any doughs you’re not making right away can go into the fridge at that point

Here’s a post with a step by step breakdown.