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Ball the dough the day before pizza, or 3-5 hours on the day of making pizza.
Use King Arthur Baking flours and Fleischmann Instant dry yeast.
If you don't like sugar, you can omit it or use honey or non-diastatic malt powder instead.
Use cold water to manage the dough temperature and prevent overproofing.
If using a mixer, add crushed ice.
Undermix the dough and perform stretch and folds to build gluten.