pizza stuff

method:

1. whisk yeast into flour, in stand mixer bowl
2. slowly add water on first speed
3. as soon as water is absorbed add salt
4. mix on first speed for 5 minutes
5. add oil & mix for 4 minutes
6. mix on second speed for 30-45 seconds
7. rest dough 10 minutes
8. shape into tight ball & place in oiled container
9. seal container and refrigerate 12-48 hours
10. let come to 60-65º F & shape into dough balls (given formula yields 3 @ ~265g)
11. rest balls for 5+ hrs before using

method:

1. Hand mix all but salt until incorporated, rest 90 minutes
2. Add salt and an additional 25g of cold water, and mix until incorporated. Rest 45 minutes
3. If necessary, perform one light fold to bring dough together, and transfer to an oiled container.
4. Bulk at room temperature for 2-4 hours, until dough is puffy and jiggly.
5. Move container to fridge and cold proof (at 38º-40º F) for 8-12 hours.
6. At least 8 hours before baking, remove dough from fridge and allow to come to at least 65º F
7. Divide dough in 2, and gently place each piece into well oiled 9"x13" metal baking ban
8. Flip dough so both sides are oiled, and gently push dough into pan- do not force it, just gently push it into a rectangular shape.
9. Cover and proof for 6+ hours at room temperature
10. Preheat oven to 450º F once dough has filled the pan
11. Dimple dough and place cubed cheese around the edge. Bake for 8-12 minutes until evenly risen and pale gold
12. Pull  and add all other toppings, then bake until it's as crisp as you want it!!

method:

1. in stand mixer, mix all but salt for 2 minutes on first speed 
2. cover & rest dough 90 minutes
3. add salt to mixer & mix 2-4 minutes on first speed
4. cover & rest dough 30 minutes
5. shape dough into ball & move to oiled bin for bulk ferment
6. rest 1 hour, stretch & folding every 30 minutes (2x total. target dough temperature: 73-75º F)
7. rest dough 2 more hours, untouched
8. shape dough into balls (given formula yields 4 @ ~265g)
9. place dough balls into containers or on dough tray, cover, & refrigerate 14+ hours
10. rest balls at room temperature for 4+ hrs before using

method:

1. whisk yeast into flour in stand mixer bowl
2. whisk honey, starter, & water
3. slowly add water mixture on first speed
4. as soon as water is absorbed add salt
5. mix on first speed for 5 minutes
6. add oil & mix for 4 minutes
7. mix on second speed for 30-45 seconds
8. rest dough 10 minutes
9. shape into tight ball & place in oiled container
10. rest 1 hour
11. do one stretch & fold
12. seal container and refrigerate 12-24 hours
13. let come to 60-65º F & shape into dough balls (given formula yields 3 @ ~275g)
14. rest balls for 5+ hrs before using