This dough works great on weekdays — prepare it the evening before and let the fridge do the rest. Start after dinner, or once the kids are in bed around 20:00; the dough goes into the fridge before you turn in, so you're done by 22:35. Use it one or two days later. I like to swap in different flours — usually 40% Manitoba, especially after 2 days when a higher-strength flour helps, or up to 10–15% whole wheat, which pairs nicely with certain toppings. If you go the whole wheat route, add slightly more water.
Dissolve 10.3g salt in 300g water at 32–35°C. Add 1.2g dry yeast and let hydrate 1 minute. Add 469g 00 flour. Mix with pinch-and-fold for 30–60 seconds until a shaggy dough forms. Target dough temp: 27°C.
Cover and rest for 20 minutes.
Knead until smooth. Shape into a ball, place in a lightly oiled bowl and cover tightly.
Leave at room temperature (21–23°C) for 2 hours until visibly risen.
Divide into 3 pieces. Shape each into a tight ball. Place on a lightly floured tray or in containers, dust with flour and cover loosely with plastic wrap.
Refrigerate immediately. The dough will ferment slowly and develop complex flavour over 16–48 hours. Best results at 24–48 hours. Can be used any time in that window.
Remove dough balls from the refrigerator 30–90 minutes before baking to allow the gluten to relax and the dough to come to room temperature. If you've divided the dough into single containers, you can pull them out one at a time and temper continuously — handy if you're baking many pizzas over a long evening.
Stretch each ball by hand. Top the pizza and launch it onto the hot deck. Rotate once during baking; remove after 60–90 seconds once golden and leopard-spotted underneath.