Mix the dough at noon, and eat by 6. I won't pretend that this dough tastes as good as a long fermented one, but it sure is better than your average frozen dough ball from the super market.
Flour (100%): 638.08 g | 22.51 oz | 1.41 lbs
Water (78%): 497.7 g | 17.56 oz | 1.1 lbs
CY (1.2%): 7.66 g | 0.27 oz | 0.02 lbs |
Salt (2.5%): 15.95 g | 0.56 oz | 0.04 lbs | 3.32 tsp | 1.11 tbsp
Oil (3%): 19.14 g | 0.68 oz | 0.04 lbs | 4.25 tsp | 1.42 tbsp
Total (184.7%): 1178.53 g | 41.57 oz | 2.6 lbs | TF = 0.11165
Single Ball: 589.26 g | 20.79 oz | 1.3 lbs
Dissolve yeast in water, add flour, then oil and salt. Mix on slow for 6-8 minutes, and then let the dough rest, covered, for 20 minutes. Repeat mix and rest periods. Mix for one more minute or so and then let rest on the counter at room temp for 3 hours. The dough should expand at least by double. "Pour" the dough gently onto a heavily floured surface, and then dust the top liberally. Divide in half. Pull the dough onto itself and flip over with a dough scraper. Form into a ball by cupping the outside of the mass with your hands. Cover with a towel and let rest for 1 hour. Gently press the balls out with your fingers, transfer to an oiled pan, drizzle with oil and bake at 450 for 8-10 minutes. Top and put back in the oven on the top rack for another 8-10 minutes. Enjoy!