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280g bread flour

120g All-purpose flour

⅖ tsp instant yeast (use a ½ tsp and underfill it barely)

260g cold water (under 55 degrees F)

10g salt

10g garlic powder

1 Tbsp sugar

8g olive oil + some for greasing Tupperware + some for baking

Pizza sauce

Mozzarella cheese (I prefer fresh over shredded)

Toppings of your choice (See note for my preference)

OPTIONAL: parmigiano reggiano or parmesan

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1. Put some ice in water to lower the temperature to under 55 degrees F.

2. Put all dry ingredients in a large bowl and whisk to combine.

3. Add cold water (260g) and oil (8g) to the dough and combine to form a shaggy dough.

4. Knead by hand for 5-7 minutes. After kneading take temperature of the dough. Remember this number for the next step.

5. Grease (with oil) a medium sized Tupperware container with lid. If dough is over 60 degrees, place dough in fridge for 30 minutes. If under 60 degrees, the dough can sit on the counter for 30 minutes.

6. After the dough has sat for 30 minutes, perform four stretch and folds. Place back in fridge for 30 more minutes.

7. Do the "window pane test". If dough fails, repeat step 6 until it passes.

8. Once the dough has passed the "window pane test" place in fridge overnight.

9. DAY 2: cut the dough into two evenly sized portions and roll into balls. Place in separate greased Tupperware containers making sure to roll the dough balls in the oil before sealing with the lid. Let rest overnight.

10. DAY 3: Preheat oven to 500 degrees F. Remove one dough ball from the fridge and roll onto either a pizza stone or a pizza oven sheet (round with holes on the bottom). After rolled out, there should be no holes in the bottom of the dough and the dough should be about ¼ an inch thick.

11. Use roughly a Tbsp of olive oil and spread evenly around entirety of the dough. Poke holes in the bottom of the dough with a fork.

12. PAR BAKING: Place a very light layer of pizza sauce on the dough leaving a border for the crust. Place in the oven for 3-4 minutes until the crust has raised slightly and started to brown slightly. Remove from oven.

13. Add desired amount of sauce, cheese, and toppings and place back in the oven until crust looks dark (8-12 minutes). Sprinkle with parmesan or parmigiano reggiano. Let pizza sit 5-10 minutes or until cool enough to cut/serve. (I like to dab up some of the oil with a paper towel while letting pizza rest).

14. Remove, cut, and serve. Repeat process with remaining dough ball.

Note: To make this pizza the "Maddie way", use fresh mozzarella for the cheese. Top with prosciutto while adding toppings and then after baking, let the pizza cool slightly and top with arugula.