INGREDIENTS - BAKER'S PERCENTAGE

  00 flour - 100 %
  water    - 65  %
  salt     - 2.5 %
  ADY      - 0.5 %

INGREDIENTS - 2 PIZZAS

  00 flour - 300 g
  water    - 178 ml
  salt     - 7.5 g
  ADY mix  - 17  g

  ADY mix  = 15g ADY + 4g sugar + 150ml water = 169g

  mixing additional ADY is useful for low precision scales to get a more
  accurate eventual quantity

METHOD

  1. dough
    - make ADY mix in warm water according to packet instructions
    - put some of the measured flour to the side for use when kneading
    - mix remaining flour and salt and place on counter with a well in
      the centre
    - gradually mix in ADY mix and water (a dough scraper helps)
    - once dough is consistent in texture, rest it for 10 minutes
    - knead for ~10 minutes using the flour from earlier on the counter
      to prevent sticking

  2. bulk ferment
    - place dough in olive oil coated container in fridge for at least
      48 hours for the first rise

  3. proof
    - split dough into individual serving sizes. create dough balls by
      tucking the dough into itself at the bottom. the surface of the
      ball should be completely smooth
    - place each ball into a flour lined box to proof. the proofed balls
      should be about double the sizes
    - proofing can occur in the fridge overnight or at room temperature

  4. stretch
    - take a dough ball and gently flatten it and being stretching the
      dough out by hand.
    - the un-topped edge of the pizza (cornicione) should be
      thicker, in order to rise in the oven - no rolling pin!

  5. top and bake
    - top to taste and bake as hot as possible (consider baking steel or
      a pizza oven)