Easy 24-Hour Pizza Dough
Recipe: https://recipestripper.com/recipes/c1080bdc-0206-4667-828a-8fbdfc825cae
Original source: https://bakingsteel.com/blogs/recipes/how-to-make-easy-24-hour-pizza-dough-your-weeknight-secret-weapon?srsltid=AU7gw4WyIIXP2kOrnIDzQjI6yosUsgZp80E_tFGnHqnFsq1HV9dx7iee
Recipe image: https://bakingsteel.com/cdn/shop/articles/IMG_0651_3_8f068fb2-a766-4de4-a255-49cef5ec554d.jpg

Weeknight-friendly pizza dough with great flavor, stretch, and crust—no 3-day wait required. Mix it Monday night, bake it Tuesday night.
Yield: 3 dough balls (12-14 inch pizzas)
Prep time: PT20M
Cook time: PT7M
Total time: PT24H20M

Ingredients
- 500g organic bread flour
- 350g water
- 2g instant or active dry yeast
- 15g fine sea salt
- 5g sugar (optional)
- 10g olive oil (optional)

Instructions
1. Whisk together flour, yeast, salt, and sugar in a large bowl.
2. Add water and mix until combined.
3. Knead until mostly smooth, about 3-4 minutes by hand.
4. Add olive oil and knead again until incorporated.
5. Bulk ferment at room temperature for 12-24 hours.
6. Divide into 3 equal parts and make dough balls.
7. Place in oiled containers or dough container and cover for 3 hours at room temperature.
8. Stretch, top, and bake on a preheated Baking Steel at 500°F for 5-7 minutes until golden and crispy.