Ingredient (grams)        1 Pie  3 Pied  5 Pies	
  Filtered Water	    110	   330	   550	
  King Arthur Bread flour   168	   510	   850	
  Kosher or Sea Salt        6	   18	   30	
  Sourdough yeast culture   15	   45	   60	
  Instant Dry yeast 	    0.5	   1.5	   2.5	


  All ingredients into mixer except 25% of flour.
  Mix on lowest speed for 1-2 minutes or until completely blended.
  Cover and Let it rest for 20 minutes.
  Start Mixing on Low speed for 8 minutes. 5 minutes into it start adding held back flour gradually.
  Mix for 1 more minute

  Divide in to 300g balls and either let raise warm (3-10 hours) or cold (2-7 days).

Highly recommend though I believe the author is located in the Pacific Northwest, and one thing I have found is nearly all recipes should have their hydration ratios adjusted to your local climate. Local humidity / seasons tend to have impacts on dough.

To use, just take it out a few hours ahead of time so that it can warm up to RT and rise again.

Yes, aside from high heat the cold ferment step seems to play a big role: https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long...

* Use bread flour

* Let it sit refrigerated for a few days before use. 1-2 weeks is pretty ideal.

Compared to a fresh dough, you'll get that nice crispy crust and chewy, flavorful interior.

Too much beyond that the dough will break down too much, becoming gooey, tearing easily when handled, and resulting in a hard/crunchy crust.

Proofed dough balls can be frozen for storage, however. They keep well in the freezer and defrost quickly when needed.