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["Bring water to room temperature (70-80 degrees). Add water, salt, yeast, and 75% of the flour to mixer. Mix on lowest speed 1-2 minutes or until completely blended. Mix should be drier than a batter but wetter than a dough. Cover and let rest for 20 minutes.", "Mix again at lowest speed. After 5 minutes begin adding the remaining 25% flour slowly while continuing to mix. At the 7 minute mark, increase mixer speed slightly (no more than one third of maximum speed). Add flour until the dough gets firm and forms a ball. Stop adding flour and let mix for an additional 1 minute. Let rest for 20 minutes. (Note: you may have a little flour left over - this is ok - don't force the flower into the dough).", "Pour mixture out onto floured surface. Sprinkle a small amount of flour on the dough and form into a smooth disc (try not to work the dough for more than 30 seconds). Portion equally with scraper (approx 300g for a 13"" pie).", "Lightly oil the inside of a quart sized bowl container with a few drops of olive oil (you'll need one container for each pie). Place each dough ball in a container, cover, let rest for 10 minutes, then place in the fridge for a minimum of 24 hours (48-72 hours works best, but dough can be used up to 5 days later).", "The dough should increase in volume by about 50% in the fridge. To determine when to take the dough out, look at the dough a few hours before bake time.
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- If the dough has risen correctly (added 50% volume) take out 80 minutes before bake time.
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- If the dough has not risen much in the fridge, take it out 2 hours before bake - time.
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If the dough has risen too much, leave it in the fridge until a few minutes before bake.
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You can speed up the rise by placing in a warm oven (95u00b0 F). Make sure your oven is ready to use the dough before it reaches peak rise. Better to have a ready oven and have to speed the rise than to have peak rise come and go while the oven is heating up.", "Spread the dough on a floured surface, then move to a lightly floured pizza peel in order to minimize the amount of bench flour on the pie. Shake the peel periodically to prevent sticking.", "Add toppings, then move to a 750u00b0 F to 800u00b0 F oven with a pizza stone. If using a fire, rotate the pie periodically. The pie should cook in 90 seconds to 2 minutes (longer if your oven is cooler)."]
