Try this simpler recipe to get your feet on the ground. I promise you it will give you a bakers window. Then you can go Pete's recipe.
16 oz Bread flour
9.8 oz Water by weight(warm 120deg. F
1 TBS sugar
1 TBS Honey
1 Tablespoon Classico Olive Oil or vegtable oil
2 Teaspoon Salt
1 1./2 teaspoons bread machine yeast
Mix flour sugar and salt. Put yeast and half the flourmixture in the mixer. Mix the honey and oil into the very warm water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add the rest of the flour, then set mixer to stir until the dough pulls from the sides of the bowl then stop mixer for 5 minutes. After the 5 minutes, go to speed 2 for 12 minutes. On a lightly floured surface shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil overnight or up to three days.
Remove 3 hours before panning
Remove from the fridge and flatten then fold, then shape into a ball using wet hands.
Makes a 16-18” pizza or two 12” pizzas
This recipe is working very well for me, but I have a question. It says to place in the refrigerator in a lightly sealed container. When I do this, the top is very firm and the bottom is like a sponge. Is this ok? Wouldnt it be better to use plastic wrap, tightly? Thanks.