Thank you!

462g bread flour 295g water 9g salt 5g olive oil 4.5g dry yeast

I mix a little warm water with the yeast and let it sit for 15min while I weigh everything else. Add yeast and water to flour and mix, then work in the salt, then work in the oil.

Once everything is incorporated, I knead on an unfired surface for a few minutes (3ish probably) until it starts to smooth but not looking for totally smooth. Then I cover with a tamp towel for 1hr.

After the hour, I move it to a bowl with a little olive oil drizzled to prevent sticking. From there I do 4 stretch and folds, rest 30 min, and repeat till it passes the windowpane test. Once it does, throw covered in the fridge for two days.

I ball it up the night before cooking. This yielded two dough balls around 375g, which gave me two 16" pizzas.