Makes 8 pizza dough balls, 199-200g each (~ 7 ounces).
The dough has 61% hydration.
You can use this dough right away (after the initial rest), but it's so much better tasting after the long, slow, cold rest in the refrigerator.
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.
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.
If using right away, let the dough rest at room temp for an hour before proceeding to let the gluten relax.
Otherwise, place in the refrigerator for 3 days (72 hours).
Return to room temperature before using.
To make pizzas
Preheat the oven with a baking steel (or pizza stone) in it to 550 degrees.
For best results, let it heat for at least 1/2 hour.
Shaping Pizzas
Lay out a piece of parchment paper or non-stick foil.
Plop a dough ball into the center of the parchment paper and gently flatten it with your hands, then push it to shape it.
This is really easy now that the gluten in the dough is relaxed and happy. Just make sure not to knead or wad up the dough or the gluten will get all uptight again and shaping it will be a battle.
For a flatter, chewier crust, use the crust(s) right away.
For a puffier, softer, more bread-like crust, let the crust(s) sit on the counter until slightly puffed.
Topping and Baking Pizzas
Top pizzas with sauce, cheese, and your favorite toppings.
To bake: Pick the pizza up, parchment paper and all, with a pizza peel (I like the metal ones) and transfer it to the hot stone in the oven. After 2 minutes, reach into the oven with tongs and yank the paper out from under the pizza, so the crust is sitting directly on the stone. This is easier than it sounds.
Bake 5 to 10 minutes until done to your liking.
Use the peel to remove the cooked pizza from the stone.
The Johnson Family Cookbook