ping SoonerEgg/pizza 3 day dough recipe

Here you go and this is my go to for making pies.

3/4 cup warm water (I always use a good quality flat beer)
4 Tsp. sugar
1 Tsp. olive oil (not extra virgin)
1/2 Tsp salt
1 pack active dry yeast
1 1/2 cup High gluten flour (I use King Arthur bread flour)
1/2 cup semolina flour

1 Measure the flour and set aside.
2 Measure all the other ingredients
3 Mix all ingredients except the flour and mix till solids have dissolved.
4 Immediately,add liquid to mixer,turn on low and add flour.
5 Knead for at least ten minutes or until the gluten forms the baker's window.Do not over knead.
6 Form ball and place in a lightly oiled plastic or zip locked bag.
7 Allow dough to rise for two hours.
8 Punch dough down gently,reform ball,return to bag and set in refrigerator for at least two hours or up to twenty four.
9The last step above I put the dough in the lightly oiled bag and squeeze all of the air out of the bag and let it go for three days.This last step is what will kick the dough up a couple of notches and is worth the wait.

Good luck and make your comments after trying this.It is great.