Woke up late but still want pizza tonight? Mix at 11:30, ball at 13:00, bake from 17:00. More yeast than the Saturday recipe means you can skip the long overnight — same 70% hydration, same technique.
Dissolve 9.1g salt in 317g water at 38°C (use warmer water in winter to speed up fermentation and hit a dough temp of ~28°C). Add 0.5g instant yeast, let hydrate 1 minute. Add 453g 00 flour and mix until combined. Use the pinch-and-fold method for 30–60 seconds.
Cover and rest for 20 minutes.
Knead briefly until smooth. Shape into a ball and place in an oiled bowl. Cover tightly.
Leave at room temperature for 1.5 hours. The dough should increase noticeably in volume.
Turn out onto a lightly floured surface. Divide into 3 pieces. Shape each into a tight ball and place on a floured tray. Cover with plastic wrap.
Leave dough balls at room temperature for 4 hours until soft and puffy. Refrigerate if you're not ready to bake — bring back to room temperature before stretching.
Preheat your oven and baking steel or stone to maximum (250°C) for at least 45 minutes.
Stretch each ball by hand on a floured surface. Top and bake on the hot steel for 8–10 minutes until golden and crisp underneath.