bread flour 100%
ice water 63%
yeast, fresh 1%
salt, kosher 2%
Combine all ingrediants but flour. Don't worry about the salt killing the yeast. It won't. (But some posters say it will toughen the dough...don't know if thats true. Mix for a minute to combine.
Add flour. Mix on low speed for 8 minutes. It should be smooth. IF you use hi gluten flour, mix a bit less.
Divide dough into your size weights. Coat with oil or non stick spray, place in container and cover with plastic or container snap on lid. Let sit AT THE VERY, VERY LEAST 24 hours, 48 better, 72 best of all.
Proceed as you wish.
NH style pizza is generally split on the type of flour. Its either hi gluten or bread, with bread flour being a bit more popular. When made into skins, its generally a tiny bit thicker than NY style...appr 10-11 oz for a 12 inch pizza. Another NH thing is the cornichone. In NH style pizza, the dough isn't really stretched until the very end. To make a skin, the dough is removed a few hours before using. Do not use it cold. It is then basically PRESSED out, with fingers apart. The middle of the dough is left alone..the finished dough SHOULD have a bit of a bump in the center. Unlike some NY style skins I've seen made, the edge is KNOCKED DOWN, with spread fingers so that some edge is pressed down and some edge remains puffy. After the skin has been pressed down, more or less round, the dough is picked up, and, with the very tips of your fingers, THE EDGE is stretched out, NOT THE WHOLE DOUGH. You are not simple pulling your hands apart with the draped dough, but concentrating on pulling apart SIMPLY the edge. I know it sounds complicated, but Im not a good writer, so I apologize. Its just important to know that the edge of a NH pizza DOESN'T have a concentrated EDGE. In other words you don't TRY to form a corn. In NEO pizza it is puffy and exaggerated. NH is the opposite. You will naturally get an edge, since it isn't covered with sauce and cheese, but no where that big huge puff you get when you form it in the dough on purpose.....understand? Sorry again.
Hope that helps.