Servings: 4

3 cups (375 grams) all-purpose flour (bread flour works too) 3 cups (375 grams) all-purpose flour (bread flour works too)
Slightly heaped 1/8, 1/4 or 1/2 teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above) Slightly heaped ⅛, ¼ or ½ teaspoon active dry yeast (for Overnight, All-Day, or Part-Day Schedules respectively, above)
1 1/2 teaspoons sea or kosher salt 1 ½ teaspoons sea or kosher salt
1 1/4 cup water 1 ¼ cup water

• Overnight Dough Schedule: Begin between 8 and 9 p.m the evening before for dinner between 6 to 8 p.m. (approx. 22-hour dough)
• All-Day Dough Schedule: Begin between 6 and 8 a.m that day for dinner between 6 to 8 p.m. (approx. 12-hour dough)
• Part-Day Dough Schedule: Begin around noon that day for dinner between 6 to 8 p.m. (approx. 6-hour dough)