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, immediately put in the refrigerator for the bulk rise. 4-6 hours before you want to make pizza remove the dough from the refrigerator and divide and shape into dough balls and leave them at room temperature for the second rise.
Dough Balls: 12
Weight: 180g
Yeast: Instant
Water Hydration: 60%
Salt: 2.8%
Fermentation (Rise/Proof): Bulk: 24-42 hours refrigerated at 4°C, Second: 4-6 hours at room temperature
Ingredients
Flour, preferably 00: 1327g
Water (60%): 796g
Salt (2.8%): 37g
Yeast (.3%): 4g
Measure and Combine Ingredients
Add room temperature 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 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.
Immediately place in the refrigerator for the Bulk Rise
Shape and Second Rise
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. The dough will be very stiff.
Place dough balls into proofing trays and lightly flour the tops. Let rise for 4-6 hours.
Note: Dough balls become more relaxed over time. Every time you work them they stiffen up. Some like the workability of balls that have rested for 24 hours, 12 hours or 6 hours. If you want a longer rest to improve workability then at some point after the first 24 hours of the bulk rise, shape the dough balls, put them in the proofing trays and return them to the refrigerator. Remove them 60-90 minutes before making pizza.
Make Pizza
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