72 hour Cold Fermented Pizza Dough
Bubba Durand

8 pizzas, 199-200g each (~ 7 ounces), about 10" diameter
61% hydration

960g unbleached AP flour
33g sugar
20g salt
587g water
9g yeast
49g olive oil

Combine all ingredients in a stand mixer and mix with a dough hook.
Divide the dough into 8 portions. For the most accurate results, weigh the finished dough in grams, and divide by 8.
Mix each portion into a smooth, round ball.
Place the balls onto an oiled baking sheet.
Lightly brush the dough balls with oil and cover with a lid or plastic wrap.
Place in the refrigerator for 3 days (72 hours).
Return to room temperature before using.

The Johnson Family Cookbook