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PdfMix in stand mixer 8–10 min with very cold water (target dough 72–75°F).
Let rest for 30 min.
Stretch + fold the dough.
Let rest for 1 hr, then ball.
Cold-ferment 72–96 hr. Optionally reduce yeast for longer bulk ferment. Use 62–66% hydration if desired.
Preheat your baking steel at 550 F for 1 hour, and bake each pie for about 8 minutes, rotating 180 degrees after 4 minutes.