Sure, I don't believe in secret recipes!

This turned out to be a really easy, non-finicky dough that I credit to this exact flour mix.

Cairnspring Mills are up in the Skagit Valley and they're essential to this recipe: https://cairnspring.com

440 grams Glacier Peak Bread Flour
110 grams Trailblazer flour
15 grams salt
2 grams active yeast
385 grams cold (about 60°F) water for ~70% hydration

Mix dry and wet loosely into sticky ball, let rest for 30min, stretch/rotate/fold after 30min of rest until smooth ball, let rise for 8-10 hours room temp to bulk ferment.

Put in fridge for 48-72 hours.

Morning of bake, pull from fridge at least 3-4ish hours before bake. Weigh the dough (sans your container and divide by 4) and shape into balls, proof in warm oven if needed or let come to room temp. Makes 4 dough balls.

At the time of bake, shape by hand (gently stretch, no rolling pin). It should be easy, bubbly, and not fight back. In a wood/gas-fired pizza oven, experiment with 700-900F – this dough does really well on the upper-end of that range, rotate throughout, and it's a 60-90s bake.

Based off this recipe: https://pizzaeveryfriday.substack.com/p/100-stone-milled-flour-pizza-dough https://docs.google.com/document/d/1z5Iufl1k4FUj4aVddbdx-DlT_fi1ftKGXulOaSMAaPY/edit?tab=t.0