New York Pizza Crust (rapid/quick crust)

• 22.5 ounces bread flour, plus more for dusting (630g; about 4 1/2 cups)
• .5 ounces sugar (15g; about 1 1/2 tablespoons)
• .35 ounces kosher salt (10g; about 1 tablespoon)
• .35 ounces instant yeast, such as SAF Instant Yeast (10g; about 2 teaspoons)
• 1.125 ounces extra virgin olive oil (32g; about 3 tablespoons)
• 15 ounces lukewarm water (420g; about 1 3/4 cups)

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Combine ingredients and knead briefly.

Divide into 3 balls, place in covered containers in fridge for 1–5 days.

Remove from fridge, form into ball, and allow to warm and rise for 2 hours before shaping, topping, and baking.

Quick crust option: Rather than placing a crust in fridge, add 1/4 c. active sourdough starter and a similar amount of flour (enough to offset the moisture in the starter). Allow to rise for 2 hours, shape, top, and bake.