I had one question for you experienced pizza makers though. I want to use this same dough and do a 24-48hr cold ferment vs the 2hr room temp rise. Do i need to decrease the amount of yeast I add to this recipe?
10.7 oz. (by weight) high gluten flour
7.4 oz. (by weight) cold water
3/4 tsp. salt
3/4 tsp. instant dry yeast