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Overnight Pizza Dough (with 4 Stretch-and-Folds)

Ingredients:
• 360 g 00 flour — about 2¾ cups
• 240 ml warm water — 1 cup
• 7 g active dry yeast — 2¼ tsp
• 1 tsp (5 g) salt — 1 tsp
• 1 tbsp (12.5 g) sugar — 1 tbsp
• 1 tbsp (15 ml) olive oil — 1 tbsp

Instructions:
1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.
3. Cover and let rest for 1 hour.
4. Perform the first stretch and fold (grab one side, stretch up, and fold over—repeat all around).
5. Repeat the stretch and fold every 30 minutes, 4 times total (over 2 hours).
6. After the final fold, cover tightly and refrigerate overnight (12–24 hours).
7. The next day, let the dough sit at room temperature for 1–2 hours before baking.
8. Shape, top, and bake as desired.

Enjoy!

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