Yeast Pizza Dough at 62% Hydration

Ingredients:

• 870 g Bread Flour

• 3 g Instant Yeast

• 2 g Diastatic Malt Powder

• 22 g Salt

• 16 g Sugar

• 540 g Water

• 22 g Olive Oil

Total dough weight: 1460 g

Method:

1. Mix the bread flour, instant yeast, malt powder, salt, and sugar together.

2. Add the water + olive oil and mix until a shaggy dough forms. 

3. Knead 6-8 minutes until a smooth ball of dough forms. Shape into a ball with some tension, but it doesn't have to be perfect because it's a pre-shaping. 
   

4. Rest for 10 minutes. 

5. While the dough is resting, prepare your containers by spreading oil around them with a paper towel. 

6. Divide the dough into four 365 g tight, firm balls. They should be smooth on top, and should bounce back when poked. Place the balls into the containers, close them and place into the fridge. 

7. Refrigerate 24-72 hours. Ensure you remove the dough from the fridge 2 hours before using!