This is a recipie for a room temperature 24-30 hour fermented dough for use in wood fired ovens. It will cook fine in a kitchen oven, but will not brown well. This formulation will make 4ea 280 gram doughballs that will open to 12" pies.

Ingredient	Baker's Percent	Grams	Ounces	Pounds
OO Flour	(100%)	691.04 g	24.38 oz	1.52 lbs
Water	(60%)	414.62 g	14.63 oz	0.91 lbs
ADY	(.075%)	0.52 g	0.02 oz	0 lbs
Salt	(2%)	13.82 g	0.49 oz	2.88 tsp
Total	(162.075%)	1120 g	39.51 oz	2.47 lbs
Single Ball		280 g	9.88 oz	0.62 lbs

Proof the ADY in a cup of warm water mixed with a tablespoon of flour for 10 minutes. Once it has a head, add the salt, let it dissolve and then add to the flour along with the rest of the water. Stir vigorously for 5 minutes. This is what it should look like:



Place into a larger container, cover with a damp cloth and put in a 65-70 degree place for 15 to 30 hours. This is what it should look like, and it should have clean, yeasty smell:



Dump it out onto a heavily floured surface. Do not be shy with the bench flour, this is an extremely hydrated dough.



Add flour to the top and fold the dough. Do this seven times, then work the dough into a smooth ball:



Cut the ball into 4 equal pieces, then form each into a tight ball:




At this point they can either be used or allowed to ferment some more. Either way, I prefer to put them into plastic storage containers for ease of handling:



That is all there is to it, now it is time for pizza.





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