Use the ooni app or an online calculator to get the correct amounts of flour, water and yeast depending on how many dough balls you want and for how long for cold and room temp proofing.
Sample Schedule: Mix the dough at 19:00, knead for 5 minutes, rest for 20 minutes, knead again for 5 minutes, first rise for 2 hours, at 21:30 divide and shape into dough balls and refrigerate, make pizza in the next two days. Remove the dough balls from the fridge 60-90 minutes before making pizza.
Dough Balls: 12
Weight: 180g
Yeast: Instant
Water Hydration: 60%
Salt: 2.8%
Fermentation (Rise/Proof): Bulk: 2 hours, Second: 24-48 hours refrigerated at 4°C, Out of Fridge 90 minutes before baking
Ingredients
Flour, preferably 00: 1325g
Water (60%): 795g
Salt (3%): 40g
Yeast (from ooni app): 2.2g
Measure and Combine Ingredients
Add 32°C – 35°C water and salt to the bowl and mix until dissolved.
Add yeast to the water and let it hydrate for one minute then mix it until it is dissolved
Slowing add flour and mix all ingredients until fully incorporated.
Knead and Bulk Rise
Mix on medium speed for 5 minutes.
Let dough rest in bowl for 20 minutes at room temperature.
Mix on medium speed for up to 5 minutes until the skin of the dough is very smooth.
Hold the dough for 2 hours covered, at room temperature, for the Bulk Rise
Shape and Second Cold Rise in the Refridgerator
Transfer dough to a well-floured surface and divide into 180g chunks.
Gently stretch and roll into smooth even balls being careful not to tear the dough.
Place dough balls into proofing trays and lightly flour the tops.
Place immediately in the refrigerator. Refrigerate until ready to make pizza, either the next evening or up to the day after (usually 24-48 hours).
Make Pizza
Remove from the fridge 60-90 minutes before making pizza.