Only want one pizza? This is 1/3 of the Saturday dough recipe — same ratios, same method, just scaled down. The tricky part is measuring 0.1g yeast: use a precision scale, or estimate 1/10 of a quarter teaspoon.
Dissolve 4.5g salt in 105g water at 32–35°C. Add 0.1g instant yeast (1/10 of a 1/4 teaspoon — use a precision scale). Add 150g 00 flour and mix until combined with the pinch-and-fold method.
Cover and rest for 20 minutes.
Knead briefly until smooth and place in a small oiled bowl. Cover tightly.
Leave at room temperature (21–23°C) for 2 hours.
Shape the dough into a tight ball on a lightly floured surface. Place on a floured plate, dust with flour, and cover with plastic wrap.
Leave at room temperature for 6 hours. Can also refrigerate after 4 hours and bring to room temperature 1 hour before baking.
Preheat oven with a baking steel or stone to maximum (250°C) for 45 minutes.
Stretch the ball on a floured surface, top and bake on the hot steel for 8–10 minutes.