Bread flour: 568g
Water: 352g
Yeast: 2.3g
Salt: 14g
Sugar: 11g
Cool water to under 60°F
Mix water + active dry yeast
Add flour + olive oil, mix 2 min
Add sugar and salt on low
Mix 10 more minutes
Cover, rest 1–3 hours
Shape into balls, seal seam
Refrigerate 2–4 days (3 ideal)
Bring to room temp before using