Equipment
- Stand Mixer with dough hook
Ingredients
- 505 grams 000 flour (can use bread flour if needed)
- 325 grams 90-95 degree water
- 1/4 tsp dry active yeast
- 2 1/2 tsp kosher salt
Instructions
- 1. In a stand mixer fitted with a dough hook, combine the water, yeast, and salt. Allow the mixture to sit for a few minutes, allowing the yeast to rehydrate.2. Add the flour to the mixer and mix on low speed for approximately 1 minute and 45 seconds. Ensure that the ingredients are well combined and form a cohesive dough.3. Transfer the dough to a lightly oiled bowl, cover it, and let it rest for 20 minutes. This resting period allows the gluten to relax and makes the dough easier to handle.4. Divide the dough in half if making two 14-inch pizzas or into three portions if making three 10-inch pizzas.5. Working with one portion of dough at a time, gently knead it and shape it into a tight ball. Repeat this process with the remaining portions of dough.6. Place the dough balls in a lightly oiled container, cover them, and refrigerate for 48 to 72 hours. This slow fermentation process enhances the flavor and texture of the dough.7. Four to five hours before you plan to make the pizzas, remove the dough from the refrigerator. Allow it to come to room temperature, which will make it easier to stretch and shape.