After experiencing the pizza of my life at Serious Pie in Seattle, I decided to try to come up with something close....light, airy, sweet. Although I admit I assumed this dough would be a next day dough, I have found it to be even better the longer it sits...and I think the addition of honey is one of the real keys. This crust turned out to be a happy little accident. It it very wet, but the results are good!!!
Flour(100%) KA Bread Flour 852.98g|30.09 oz|1.88 lbs
Water(67%) 571.5g |20.16 oz|1.26 lbs
IDY(.30%) 2.56g|.09 oz |.01 lbs |.28tbsp
Salt(2.5%) 21.32g|.75 oz |.05 lbs |1.27 tbsp
Honey(5%) 68.24g |2.41 oz |.15 lbs |3.25 tbsp
Vegetable Oil (5%) 42.65g |1.5 oz |.09 lbs |3.13 tbsp
Total(182.8%) 1559.25g|55 oz |3.44 lbs
28% of the final dough weight was a poolish which sat at room temperature for 15 lhours. The poolish was then mixed with the other ingredients, it was weighed and balled and sat in the refrigerator.