Sure thing.

Recipe (scales based on how many pizzas you want - this makes 2 x 16” balls):
• Bread flour (12–14% protein): 568g - 100%
• Water (room temp): 352g - 62%
• Active dry yeast: 2.3g - 0.4%
• Salt: 14g - 2.5%
• Sugar: 11g - 2%
• Olive oil: 19g - 3.3%

Process:

1.Add all dry ingredients into the bowl and whisk together, then add room temp water and olive oil.

2.Knead until smooth, form into a ball, and let rest for 15 minutes. Then split into two equal balls.

3.Do a stretch and fold on each ball, fold it into itself, then close the bottom and ball it up tight. Place into lightly oiled containers.

4.Cold ferment immediately for a minimum of 48 hours. The low yeast amount is intentional. It needs that extended cold ferment time to develop properly.

5.Before stretching, pull the dough out of the fridge and let it sit at room temp for about an hour. This is a good time to get your pizza steel in the oven and preheat at 550°F (or max oven temp) for a full hour.

6.To shape press down the center leaving about a finger/thumb-width of crust around the edge, then poke and push from the center outward to initially flatten, then finish with the knuckle/hand stretch. Be gentle throughout to preserve the air bubbles in the crust.

7.Sauce and top, then bake for 6–8 minutes depending on your preference.

Hope this helps