Make

1. In small container, hydrate yeast by adding to a few tablespoons of the water
2. Autolyse, combining 1000g (for 5 pizzas) flour and remaining water at 90-95F and mixing. Then cover and let rest for 20-30 minutes

   A
3. Sprinkle salt and pour yeast mixture evenly over dough. Mix by hand, using the fold and cut technique until the ingredients are fully integrated. Let rest for a couple minutes, then fold until dough tightens

   F

   C
4. Cover and let dough rise until double in volume (~6 hours), applying one fold during first hour. After folding, lightly coat the dough and container with olive oil

   F
5. Divide dough into 350g pieces (5 pieces per 1000g flour)
6. Shape dough into medium-tight balls and place on floured baking sheet

   S
7. Lightly dust tops with flour and cover with plastic wrap, proof for 30-60 minutes. Then refrigerate for at least 30 minutes to make shaping easier

TIME | 8 hours

YIELD | 5 servings

TAGS | Bread, Italian

PAIR | Salad

NOTES |

• Wet your hands when mixing to keep dough from sticking. But re-wet sparingly to avoid excess water being added

• Be careful to not degas dough when shaping