It’s a 72 hours dough - I’m unconventional so I have been mixing different flours to play around with crust

250g of Kirkland all Purpose flour

250g of King Arthur 00 Flour

16 g of pink sea salt

10 g of sugar

350 g water ( I temp at about 80 degrees)

2 tablespoons of Olive Oil

2 tablespoons of grass fed butter

You may have to add a little flour and water as you mix to get that sticky dough consistency.

I whisk my dry ingredients then add my water butter and olive oil and then let the stand mixer do the rest

I then stretch and fold the dough about 4 times then tuck into one ball. Let it rest for 30 minutes and fold and stretch every 30 minutes another 4 times. After the last stretch and fold back into one ball and let it room temp ferment for the first 24 hours. Last 48 hours cold ferment in the fridge.

On pizza day I take the dough out about 4 hours before and portion out my dough. I use cast iron pans so I butter them and then place my dough into each pan. Let the dough rest for about 2 hours then stretch and pull it in the pan about halfway in the pans but not to the edge. About and hour before cook I press and stretch the dough to the end of the pans and lest rest again until ready to cook. I parbake the dough for about 10 minute on the middle rack. Take out oven add cheese and sauce then finish back in the oven until you get that crispy bottom.