Day 1, evening
1. Mix
Combine flour, water, salt and yeast in a bowl. Stir until no dry flour is left and the mass is fully homogenised.
+ 15 minutes
2. Rest
Cover the bowl and wait 15 minutes so the flour fully hydrates.
After the rest
3. Knead
Knead until the windowpane test passes. The dough should stretch thin enough to see light through it without tearing.
Overnight
4. Bulk ferment
Leave the dough covered at room temperature overnight.
Day 2, 3 hours before baking
5. Ball
Divide the dough into individual balls, one per pizza. If you are early, refrigerate the balls until the 3 hour mark.
During the 3 hours
6. Final proof
Cover the balls with a wet kitchen towel and rewet the towel every hour so the surface stays soft.
After 3 hours
7. Shape and bake
Shape each ball into a pizza and bake.
About this recipe
Bakers' percentages relative to flour mass: 60% water, 2% salt. Pick one leavening: 0.05% dry yeast, 0.15% fresh yeast or 5% stiff sourdough starter.
Total dough = ball weight × number of pizzas. Flour is scaled so flour + water + salt match the chosen total. The leavening amount is small and is not subtracted from the total.
Adapted from hendricius/pizza-dough.