Pizza Dough (multi-day)

Ingredients

• 853 grams bread flour
• 105 grams ice
• 424 grams water, cold
• 3 ⅖ grams yeast
• 21 grams salt
• 17 grams sugar
• 28 grams olive oil

Instructions

1. Using a food scale, add bread flour, ice, water, oil, and yeast and begin mixing with a dough hook.

2. Set a timer for 10 minutes.

3. While the dough is mixing, measure the salt and sugar. Add to the dough.

4. After the 10 minutes, remove the dough, form it into a ball, then let it rise, covered, for 1-3 hours.

5. Remove the dough, cut into 3 equal-sized 480g balls, and then form into balls.

6. Add each ball to a pizza proofing bin or a covered bowl (brushed with olive oil).

7. Refrigerate for 3 days.

8. Remove the dough a few hours before baking and let it get to room temperature.

9. Make your crust and bake at 550 for 5 minutes. For extra crispiness broil for the last minute.