Yes. The dough is scratch.
Bread Flour 100%
Olive oil 2%
Water 60% 75*F
If using the same day:
Increase yeast by 50%
Decrease sugar by 50%
Increase water by 2 percentage points and water temp by 15*F
Add water, salt, and sugar to mixing bowl. Add flour then IDY on top of flour.
Mix on low speed 2 min with a spiral dough hook. While mixing add oil and continue to mix on low 2 more min.
Increase speed and knead 8 min.
Turn out and form balls (1 oz per inch diameter Pizza: e.g. 14 oz for 14” pizza)
Cover for 1 to 1.5 hrs. (Same day) otherwise, 2 day cold ferment. Warm for an hour on the bench prior to opening.
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