This Pain a’ l’ Ancienne method for doing dough will coax more flavor than a typical direct method pizza dough. The cold fermentation for 36 to 40 hours will bring out more nuttiness and a mild sweetness, along with a deep, dark cornicione with a soft and airy inside.
Mix your proprietary flours with yeast, salt and very, very ice-cold water using the same method you usually do. I like a higher hydration for this method but that is up to you.
Ball up each dough ball to the typical weight of your large dough balls and put in the refrigerator immediately.
Refrigerate for up to 40 hours.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/a-winning-sausage-and-pepper-pizza