This recipe makes three 270 gram pizza balls. Fermination is a total of 24 hours at 70 degrees.
Ingredients:
506 grams caputo pizzeria flour
304 grams water (60% Hydration)
13 grams of fine sea salt
0.19 grams of instant yeast
Directions:
In a medium bowl, add first the water then the flour. The flour will float on top of the water. Add the salt to one side of the bowl and the yeast to the other side.
Using four fingers of one hand rotate the mixture in the bowl in a tight circle until the flour and water begin to combine. Continue to combine with your hand until a ball of dough is formed. Let the ball of dough rest in a clean bowl for approximately 20-30 minutes to allow the dough to hydrate.
After the first rest, knead the dough for about 5 minutes until the dough is smooth and elastic. Gather the dough into a ball. Let rest for 24 hours in an area where the temperature is approximately 70 degrees. Make sure to cover the bowl with cling wrap to keep the dough from drying out.
Approximately 6 hours before service, divide the dough into 3 balls. Place in dough box and rest until forming the pizza.
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