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Measure water by weight and add in yeast. Mix in and let sit for just a couple minutes and add in a couple scoops of flour and mix for 30 seconds.
Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute. Finally, add in salt. Mix altogether for 3-4 minutes, or until dough is elastic and tacky (not too sticky, not too dry).
Weigh dough as a whole and divide that number by four. Use that number as the weight for each dough ball (should be between 9.5-10oz (270-283g)). You can use a small amount of flour when balling the dough.
Grease four containers with olive oil and place dough balls in. Place in the fridge for 6-12hrs. Remove from fridge for 15-20 minutes before stretching into pizza.
Use a generous mixture of cornmeal and flour (or semolina flour) to prevent dough stickiness.
Use room temperature toppings (and dough, which will naturally warm up as you stretch out) for the best end results.
Freeze after the 6-12 hour proofing period for up to 4 weeks. Allow to sit at room temp for 4hrs before stretching out.
Versa 16: bake on high with a stone temp of 650-750°F for about 3.5 mins or until desired blistering.
Conv oven: Set oven to 550°F with stone or baking steel. Make sure stone/steel reaches at least 530°F before launching pizza. Bake for 8-10 mins.