Same-Day Straight Pizza Dough

Ingredients

1000 g Caputo's 00 Flour

700 g, 90-95 degree F

20 g Fine sea salt

2 g instant dried yeast

Directions

1a. Hydrate the yeast: Measure 700 grams of water at 90 to 95 degrees F into a container. Put 2 grams of yeast in a separate, small container. Add about 3 T of the 90-95 degree F water to the yeast and set aside.

1b. Autolyse: Combine the 1000 grams of flour and the remaining 90-95 degrees F of water in a 12-quart round tub. Mix by hand until just incorporated. Cover and let rest for 20-30 minutes.

2. Mix: Sprinkle the 20 grams of salt over the top of the dough. Stir the yeast mixture with your finger, then pour it over the dough. Use a small piece of the autolysed mixture to wipe the remaining goop from its container, then throw it back in the tub.

Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.)

Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.

User the pincer method alternating with folding the dough to fully integrate the ingredients. Cut and fold, cut and fold. The target dough temperature at the end of the mix is 77-78 degrees F.

3. Fold: This dough needs one fold. It's best to apply the fold 30-60 minutes after mixing. After folding, lightly coat the dough and the bottom of the tub with olive oil to help prevent sticking. When the dough is about double its original volume, about 6 hours after mixing, it's ready to be divided.

4. Divide: Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut in into 8 equal-size pieces with a dough knife or plastic dough scraper. Each piece should wieght about 215 grams (? double check this).

5. Shape the dough into balls: Shape each piece of dough into a medium-tight round following the instructions on pages 71-73, working genlty and being careful not to degas the dough.

6. Refrigerate: Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. Lightly oil or flour the tops, cover with plastic wrap, and let rest at room temperature for 30-60 minutes to make the dough easier to shape. Refrigerate for at least 30 minutes to make the dough easier to shape.

Stored in the refrigerator and tightly covered, any leftover dough will keep for up to 2 days. You may prefer the next-day dough as it develops flavors with more time in the refrigerator. You can also freeze individual dough balls, put them in the fridge the night before or morning of the day you plan to bake pizza.