Makes five pizzas for ten people.
This recipe is the kind you prepare the night before!
A kitchen scale is a must.
Place a bowl on a scale and add lukewarm water. Sprinkle in the yeast and stir a little. Wait a minute until it smells yeasty.
Add roughly half the flour and stir until mostly smooth. It will be wet. Add the salt and oil, and stir until there are no lumps of flour.
Add the remaining flour, all at once or in parts, as suits your fancy. Stir and poke the mix a bit. Plop out onto a clean work surface. Knead into a (mostly) smooth ball. Flip the empty bowl and cover the ball. Let it rest half an hour on your counter. It will fight you less if you let it rest.
Dividing evenly makes things easier to predict and work with. No surprises.
Weigh your dough ball on your scale. Ask your phone, smart speaker, or friend to divide the total by five. This is the target weight for each dough ball.
Take a guess and divide into equal parts. Weigh each part. If it is too small, cut off a little chunk from a fat looking piece you haven't yet adjusted. If it is too big, cut off a chunk and set aside. When you are done, you should have five blobs of dough, with little cuts set on top, that weigh the same, give or take a gram or two.
Prepare a way to store the individual dough balls. I prefer individual tupperwear. I recommend containers at least twice the size of the dough ball. Oil up the sides, bottom, and lid of each container.
A thoroughly oiled container prevents unwanted stretching or tearing when you remove the dough tomorrow.
Take each chunked and weighed blob. Give it about twenty kneads until it is round and smooth. Place each ball into a container, cover, and pop in the fridge overnight.
Add pizza stone (or tiles) to the oven. Preheat oven to highest temperature, at least an hour. The longer you preheat the better the pizzas turns out. A few more dollars in your electric or gas bill is worth the difference. You came all this way, and put all this effort in, why stop here? Don't forget to remove the pizza dough from the fridge and allow them to warm up (but not too warm, don't put them near the hot oven).