well... technically not my first attempt but the first one that was somewhat worthy of showing off.
Disolved the salt in water then added 75% of the flour (roughly). Mixed just to hydrate flour then added yeast and mixed to incorporate yeast. I realize I could have added the yeast right away but I forgot. Anyway I let autolyse for 30 or so minutes then kneaded with the dough hook for about 5 minutes then started to slowly add the rest of the flour over the next 2 or so minutes. once all the flour was fully added I dumped the dough out onto a floured work surface and hand kneaded for about 3 minutes.
I let rest for about 10 minutes then did a stretch and fold. Rest 10 min Stretch and fold again.
Bulk ferment for about 2 hours then balled and put in fridge. well all but one ball.
I left the one ball out for about another hour then made the pizza. My house is about 75-80 degrees. I know I should have probably put the last ball in the fridge but my girlfriend was hungry.
So my pizza was the best one I've yet made and I'll post pictures as soon as I figure out out but I have a question first. Every time I make some dough when I go to stretch it it stretches very unevenly and I get very thin spots and some much thicker spots. Also my dough balls do not look as smooth as ones that I see on here or have seen in pizza restaurants. What am I doing wrong?!?! I can't seem to get them smooth and they get large bubbles.
Anyway lets see if I do this right. Here is my pizza, Toppings are crushed tomatoes (forget what brand just something I got at the supermarket), fresh mozz, red onion, green pepper, sweet italian sausage, and pepperoni. Pretty standard toppings.
ok I lied, no idea how to attach pictures. help?