This recipe makes 4 dough balls that are the perfect size for (4) 12inch pizzas. 9.5 oz (270 grams)
15oz water (425g)
1tsp active dry yeast
22oz bread flour (625g)
2.5Tbsp olive oil
STEP 1: Add yeast to barely warm water in a large bowl (approx 98°F), and set aside. Get another large bowl and add the flour and sugar, mix together.
STEP 2: Add olive oil to the water and yeast. Add generous amounts of the flour mixture to the water mixture 1 cup at a time (if machine mixing). If hand mixing/kneading, pour all of the flour mixture into the water mixture. Add salt halfway thru kneading to avoid killing the yeast. Knead/mix until reasonably together, not perfect.
STEP 3: Place into airtight container with enough room for dough to double in size. Cover top of dough with plastic wrap to prevent “elephant skin”. Immediately move to fridge to bulk ferment for a min of 12hrs and max of 36hrs.
STEP 4: After bulk fermentation, cut into 9.5-10oz dough balls (comfortable 12” medium pizzas) and place into airtight containers. If making pizza that night, allow dough balls to sit at room temp for at least 2hrs before stretching. Dough balls can continue to individually ferment in fridge for up to 1 week.
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