Dough Boy Pizza Dough

• doses: 4 × 13-inch (33 cm) pizz
• tempo ativo: 20 minutes
• tempo total: 2-4 days

Ingredientes

750 g bread flour

465 g water, cooled below 15.6°C (60°F)

3 g active dry yeast

19 g salt

15 g sugar

25 g olive oil

Instruções

Cool the water to below 15.6°C (60°F).

Combine the water and active dry yeast in the mixer bowl.

Add the flour and olive oil. Mix for 2 minutes.

With the mixer running on low speed, add the sugar and salt.

Mix for another 10 minutes.

Cover the dough and let rest for 1–3 hours.

Divide into 4 equal portions. Shape each portion into a ball and seal the seam underneath.

Place in covered containers and refrigerate for 2–4 days, ideally 3 days.

Bring the dough to room temperature before shaping and using.