@davepizzaoven: 3rd time trying to upload this dough recipe 🤷🏻‍♂️ I use this more than any other recipe because its fast and easy. It’s a 24+ hour room fermented dough. I'm not claiming this is the best recipe or method in the world. Nor that | 100% know what I'm doing. But it can produce some pretty awesome pizza in a short turnaround time. It uses a very small amount of yeast but the ambient ferment produces quick flavor. The recipe below is for three 12 inch pizzas. typically measure in grams, so you might have to look up conversions. Take a look at the tips below the recipe as well!! -350 g bread flour -150g all-purpose flour -12.5g salt (2.5%) -0.15g instant dry yeast if 85° or higher ambient temp (0.03%, double in cooler months) -310g cold water (62%) -10g olive oil (2%) -optional: 3.5-10g sugar (lower heated oven =more sugar)