*This dough needs to be mixed together before resting for 18 hours, so be sure to start the day before. I made half the dough recipe and rolled it out into 4 personal-sized pizzas. I made 2, saved the last 2 in the fridge, and used them a few days later.
Recipe by Love and Lemons at https://www.loveandlemons.com/brussels-sprout-red-onion-pizza/