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squirrelydan76
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PdfPour 80-90% of the water into the bowl of your mixer and dissolve in the yeast. Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour.
Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix.
Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into six 280g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp.
After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature.
Aim for 350˚C on the baking stone baking.