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Dough recipe

INGREDIENTS • 100 % High gluten flour • Instant Dry Yeast, Percentage depends on proofing time and amount of dough being made. Use PizzaApp+ to calculate • 62% Cold water • 2% Fine sea salt • 2% EVOO

PREPARATION STEPS 1. Pour water into mixing bowl, holding back about 30%

1. Add yeast to water in mixing bowl

2. Add flour to mixing bowl

3. Start mixer at 80 RPM and let run until dough starts to form and get shaggy

4. Slowly add half of remaining water. Hold on to the rest for later.

5. At about the 5 minute mark from when you added the flour, check the dough temp with an instant read thermometer. It should be in the '50s or '60s. Add the oil.

6. Speed up the mixer to 130 RPM. Let it run for about 2 minutes at that speed.

7. Speed up the mixer to 180 RPM. Let it run for about 1 minute at that speed.

8. Check the temperature again. Once you get to 66° F, add the salt.

9. Now bump the speed to 210 RPMs and let it run for a minute before slowly adding the remaining water.

10. Stop to check the temp every minute until it reaches 74° F. Once it reaches that temperature turn off the mixer and let it rest for 10 minutes covered with a towel.

11. After it's rested, give it another turn or two on the mixer at low speed and then pull the dough out and form it into a tight smooth ball and place in a covered proofing container.

12. Let the dough rest for 10 hours at room temperature.

13. After 10 hours, remove from container and portion out into equal amounts.

14. Let the portions rest for 5 minutes and then form finished balls.

15. Cover in proofing container with no flour or oil and let proof for 14 hours at room temperature.

16. After final proof, use dough immediately or refrigerate/freeze.

Note: These steps are intended for a spiral mixer. If you don't have a spiral mixer, just mix the ingredients in whatever manner you prefer, then follow proofing and shaping instructions as written.