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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 use honey or non-diastatic malt powder instead.
Use cold water (under 55 degrees) to manage the dough temperature and prevent overproofing.
If using a mixer, add crushed ice.
Undermix the dough so you can perform stretch and folds to build gluten.
After the first mix, oil up a container and let it rest for 30 minutes.
Perform stretch and folds, wetting your hands to prevent sticking, and let it rest for 30 minutes.
Repeat the stretch and folds until the dough passes the window pane test.
Put the dough back in the fridge for 1-2 days before balling and making pizza.