Pizza

Ken Forkish's Saturday Dough involves a 2h bulk and 6h 2nd fermentation ...

500g flour, 0.3g instant yeast, 15g salt, 350g water.

Knock that up to 0.6g? (edit: x3 for fresh = ~2g)

Or https://smittenkitchen.com/2013/10/lazy-pizza-dough-favorite-margarita-pizza/
scroll down to "part day dough"

That's the quantity I use for 4 hour bread (1% years, 1% salt) and works fine so I guess it will be good for pizza as well.