I'm interested in giving this dough a whirl, possibly today!
How long did you let the dough rise? Recipe says 1 hour. I'm wondering if you've tried a longer rise, and if so, how did it turn out?
In the stand mixer bowl, I mixed the flour and room temperature water with a silicone spatula until a shaggy dough formed. Covered it and let it rest for 15 minutes. I then added the remaining ingredients and using a dough hook, I mixed it on the lowest speed (stir) for 5 minutes. I then transferred the dough to a container lightly oiled with vegetable oil, covered it with plastic film, and refrigerated it for 48 hours.
When your ready to make pizza, take it out of the fridge, weigh it, and divide it. Because this dough formula uses bread flour, I like to do 2 or 3 stretch and folds (45 minutes apart) to build gluten strength.
After the first stretch and fold, transfer the balls to separate oiled containers and cover with plastic film. Repeat as required.
Allow the dough to rest while oven preheats. I usually let my oven preheat for an hour to an hour and a half.
If you're planning to only bake one pizza, the remaining ball doesn't need to be stretch and folded. Cover and refrigerate. It will be good for pizza the next day.
