I make this dough every week as Fri is Pizza night on the BluDawg Ranch. I make it 1-2 days ahead that would be Wed or Thur.and leave it to ferment in the Icebox until Fri morning. When making breakfast I sit it on the counter to proof it will be proofed by 4 pm ready to punch down and roll out.
makes 1 16" NY Pizza
2 1/2 cups AP flour
1 tsp salt
3/8 tsp yeast
1 cup water
2 tbl EVOO
Put the flour yeast & salt into the bowl on your stand mixer pour in the water add the dough hook and let it mix as the dough begins to come together add the olive oil mix for 5-7 min until smooth. Lightly oil a bowl pace dough in the bowl and cover with plastic wrap and refrigerate for 24-48 hrs to allow flavor to develop.
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