Ingredients
b
350 g bread flour
a
150 g all purpose flour
s
13 g salt (2.5%)
i
0.3 g instant dry yeast (.06%)
c
310 g cold water (62%)
o
10 g olive oil (2%)
s
10 g sugar (2%)
C
Crushed Ice (if using a mixer)
Directions
1
Weigh out all your ingredients first. A microscale is helpful for anything under 15g to keep the recipe precise.
b
350 g bread flour
a
150 g all purpose flour
i
0.3 - 0.6 g instant dry yeast (.06%)
s
10 g sugar (2%)
s
13 g salt (2.5%)
2
Yeast amounts change depending on the outdoor weather (crazy I know). If the temperature is below 80°F, go with 0.06g. On hotter days (above 80°F), use 0.03-0.04g.
i
0.3 - 0.6 g instant dry yeast (.06%)
3
Add all of your dry ingredients in a bowl and mix.
i
0.3 - 0.6 g instant dry yeast (.06%)
s
13 g salt (2.5%)
a
150 g all purpose flour
b
350 g bread flour
s
10 g sugar (2%)
4
Add wet ingredients and mix until all dry bits are incorporated.
c
310 g cold water (62%)
o
10 g olive oil (2%)
5
Dump on a clean countertop and begin kneading for 5-7 minutes. If it's way too sticky, rest (covered) for 15-20 minutes and try again.
6
If using a mixer, add crushed ice to keep the water super cold.
C
Crushed Ice (if using a mixer)
7
After kneading/mixing, lightly oil a container, place the dough inside, and cover. Let it rest on the counter for 30 minutes.
8
After 30 minutes, perform 4 stretch and folds by wetting your hands and folding the dough over itself in every direction 4 times.
9
Cover for another 30 minutes and repeat until it passes the window pane test (example in video).
10
After passing the window pane test, cover the dough in a container with enough room to double in size. Leave on the counter for about 20 hours or so, it should double or triple in size. You should hopefully see some nice gluten strands.
11
3-5 hours before making pizza, ball the dough. 3 doughballs = 12 inch pizzas. 2 doughballs = 16 inch pizzas.
12
ENJOY!
