This dough is adapted from Baking with Steel by Andris Ladsdin.  It is very similar to my standard pizza recipe  Pizza for Many or For One with a little higher hydration and a longer fermentation period.  I used half of it to make an excellent pizza, and the other half to make a small boule which I have enjoyed for breakfast.

500 grams (3¾ cups) bread flour

16 grams (1 tablespoon) fine sea salt

1 gram (¼ teaspoon) active dry yeast

355 g. (1½ cups) water, at room temperature

In the bowl of a stand mixer, whisk together the flour and salt.  Form a crater in the center of the flour and add the yeast.  Pour the water on the yeast.  Allow to rest for 5 minutes to hydrate and enliven the yeast.

With a dough whisk, combine the flour and water into a rough dough.  Using the dough hook on low speed, knead the dough until smooth, about 2 minutes.

Oil a doubling container, add the dough, turn it to coat it with the oil, cover, and allow to ferment on the kitchen counter for 24 hours.

After 24 hours, divide it into pieces (in my recent case 2 pieces), form each piece into a ball, coat lightly with oil, and put each in a covered cylindrical doubling container and put in the refrigerator for 2 days of cold fermentation.

When ready to bake a pizza, put a pizza steel about 6 inches from the top burner in the oven and turn the oven on to the max possible temperature (in my case 500 degrees) for 30-60 minutes of preheating.  Meanwhile take the dough from the refrigerator to warm up.

Shortly before baking form the dough into a desired shape by stretching it out and putting it on a sheet of baking parchment.  In my case I made it the size of a quarter sheet pan.  Top the pizza and bake until the edge is well browned and the cheese is nicely melted.  This took 14 minutes for me, but the time will depend on the thickness of the dough and the quantity of topping.

For the portion used to make a boule, put the baking steel on the middle rack and preheat the oven to 475 degrees.  Form the dough into a ball and put it on a piece of baking parchment.   Slash the top and put it in the oven with a baking shell to trap the moisture given off by the bread.  After 15 minutes remove the shell and continue baking until the crust is well browned, about 14 more minutes.  Allow to cool fully on a rack before slicing.  I was able to bake the bread in the morning for a slightly late breakfast.