8 fermented 9.5 ounce dough balls

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Time - 24 - 72 hours

27 oz room temperature water

2 tsp active dry yeast

45 ounces bread flour

⅓ cup olive oil

4 tsp salt

4 tsp honey or sugar

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Modified for 4 dough balls

14 ounces room temperature water

1 tsp active yeast

23 ounces bread flour

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1. Tablespoons olive oil

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2 teaspoons salt

2 teaspoons honey or sugar

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Directions

1. Add yeast to room temperature water (if doing 8 doughs) or barely warm water (if doubt 4 doughs - approximately 98 degrees) in a large bowl, set aside.

2. Weigh the flour out in a separate bowl.

3. Add olive oil to the water and yeast.

4. Machine mixing: Add flour to the water mixture one cup at a time. And sugar and honey.

   5 Hand mixing: pour all of the flour into the water mixture. Add salt halfway thought the kneading to avoid killing the yeast.

5. Knead or mix together until reasonably together. Not perfect.

6. Place into an airtight container big enough for it to double in size. It is okay if it actually does not double in size during fermentation.

7. Cover the dough with plastic wrap to prevent elephant ear. Immediately move to fridge to bulk ferment for a minimum of 12 hours and a maximum of 36 hours.

8. After bulk fermentation, cut into 9.5 to 10 ounce balls for a 12 inch medium pizza and place into airtight containers.

9. If making pizza that night, allow dough balls to sit out at room temperature for at least 2 hours before stretching.

10. Dough balls can continue to ferment for up to 1 week in the refrigerator.