Make early morning for dinner or at night for breakfast or lunch (6 - 12 hours)

4 medium pizza doughs

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650 grams bread flour or 00 flour

395 grams room temperature water

35 grams olive oil

21 grams honey or 12 grams sugar

6 grams active dry yeast

12 grams salt

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1. Add yeast to water. Mix and let sit for a couple of minutes.

2. Add a couple of scoops of flour and mix for 30 seconds.

3. Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute.

4. Add salt and mix for 3-4 minutes or until dough is elastic and tacky (not too sticky and not too dry).

5. Weigh all dough and divide that number by 4. Use that number as a weight for each ball (270 - 283 grams). You can use a small amount of flour when balling the dough.

6. Grease four containers with olive oil and place the dough balls in.

7. Place in the fridge for 6-12 hours.

8. Remove from fridge for 15-20 minutes before stretching into pizza.

   Tips:

9. Use a generous amount of cornmeal and flour (or semolina flour) to prevent dough stickiness.

10. Use room temperature toppings and dough which will naturally warm as you stretch it out.

    Freezing

11. Freeze after 6-12 hour proofing for a period of up to 4 weeks before stretching out.

    Pizza Oven

12. Bake on high at a stone temperature of 650 to 750 degrees for 3.5 minutes or until blistering as you like it.

    Conventional Oven

13. Set oven at 550 degrees with stone or baking steel. Make sure stone steel reaches at least 530 before launching pizza. Bake for 8-10 minutes.