Pizza Dough.
Makes 6, 11 oz balls
Time: 20 minutes, plus two 1 hour proofs
Ingredients:
1153g flour
692g water, 90°-100°
2 teaspoons instant dry yeast
2 tablespoons salt
3 teaspoons sugar
2 teaspoons olive oil
Olive oil spray, if you have it.
Instructions:
1. In the bowl of a stand mixer fitted with the dough hook, add flour, water, yeast, salt, sugar, and olive oil. Mix together on low speed until everything comes together in a shaggy mass. Turn the mixer up one speed and mix for 7-10 minutes. The dough should look fairly smooth and elastic.
2. Remove dough from the mixing bowl and form into a large round mass, creating a smooth round top. Place dough in a large bowl and cover with plastic wrap. Place the bowl in the oven set to Proof mode at 85° and allow the dough to rest and double in size, about 45-50 minutes. Alternatively, let the dough rest in a warm, draft free area.
3. Turn the dough out onto a flat work surface and divide the dough into 6 even pieces weighing 11 ounces each. Using both hands tuck the dough back and into itself creating a smooth round top. Work your way around and around stretching and tucking, then flip the ball over and pinch the bottom to close the seam. Place each dough ball in a lightly oiled container with high sides. Lightly spray the top of the finished dough balls with olive oil. Cover and let proof in a warm area until ready to use (they should be doubled in size, gassy, and soft to the touch.
Alternatively, you can place the shaped dough balls in the fridge to rest, then use the next day. Allow them to fully come to room temperature before using, about 2 hours.