Cold Fermented Pizza Dough

Makes 6 pizzas

Credit where it's due—this recipe is a slightly higher-hydration riff on Gozney's Overnight Pizza Dough, incporating a few tweaks and techniques I like from my own Sourdough Pizza Dough recipe.

Autolyse

Add yeast and all but 50g of water in a large mixing bowl. Roughly distribute the yeast in the water by swishing it around a bit with your fingers.
Add flour to the bowl, and let it sit for 30 minutes, so the flour can hydrate.

After 30 minutes, add salt and remaining 50g water. Mix to combine ingredients, alternating between squishing the dough between your fingers, and a few sets of stretch and folds. You want the dough to form a cohesive mass with a bit of strength and stretch to it. This usually takes me 6-10 sets, alternating between the two movements.
Dump the dough out on to a clean, unfloured surface and knead by hand for 5-7 minutes until the dough forms a smooth and cohesive ball.

Lightly oil a bowl large enough to hold the dough, making sure there's enough space for it to roughly double in size over the next few days.
Shape the dough into a very tight ball, and place it into the oiled bowl. Cover with cling film and let it sit at room temperature overnight, and up to 16 hours.
The next day, move the bowl to the fridge, and let it continue to ferment at least overnight, and for up to 4 days. The longer you're able to wait, the more flavor your dough will develop.

Remove the dough from the fridge about 6 hours before you want to make pizza. Dump your dough ball on to an unfloured counter and evenly divide your dough in to 6 pieces. Form each piece in to a very tight ball. You want to make sure your dough balls have a completely closed bottom and a tight skin all over.

Place the shaped dough balls on a heavily floured tray, making sure to leave some space between them to account for spread. Cover and leave to sit at room temperature for 6 hours.

After about 6 hours, your dough should be ready. Shape in to bases, top with your favorite ingredients, and bake.
If you're using a home oven, I highly recommend a baking steel. Crank the oven up as high as it'll go, and let the steel pre-heat for at least an hour before loading your pizza in from a floured peel.