Heather;
I'm sending you a copy of my Home Made Pizza Dough Recipe. Not knowing anything about your flour, the best I can offer is to say to adjust the water as necessary to give you a moderately soft dough consistency after about 3 or 4-hours fermentation. Allow the dough to ferment in the bowl for about 3-hours, then turn it out and knead a few times, if the dough feels a bit stiff, add a little water to the dough and work in in, then place back into the bowl to continue fermenting for another 30-minutes, turn it out again and check the consistency of the dough. If it needs more water repeat the above, if it feels OK just place the dough back into the bowl to continue fermenting until about 90-minutes before you want to begin opening the dough into pizza skins. Turn the dough out of the bowl and divide into desired size/weight pieces (I suggest that you make a 3 X recipe and divide the dough into five or six pieces for 12-inch diameter pizzas) round each piece into a round ball (don't try to make it too tight, just a lose ball will work fine) set the dough balls aside on a floured area, lightly dust the top of the dough balls with a little flour and cover with a piece of plastic to prevent drying. Allow the dough balls to ferment until you are ready to begin making your pizzas (about 90-minutes). Open each dough ball into a 12-inch pizza skin, dress and bake. Note: This recipe works best using a higher protein content flour such as a bread type flour. I normally use Pillsbury Bread Flour available at most supermarkets.
If you will be baking your pizzas on a stone, try shaping the dough skins into heart shape for something a little special.
Tom Lehmann/The Dough Doctor
