Yeast Pizza Dough at 58% Hydration

Ingredients:

• 870 g Bread Flour

• 3 g Instant Yeast

• 2 g Diastatic Malt Powder

• 22 g Salt

• 10 g Sugar

• 500 g Water

• 15 g Olive Oil

Total dough weight: 1420 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 30 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 lightly 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!