Pizza Dough

for 4 ~30cm pizzas
ingredients
- 75g starter
- 675g flour, 450g fine (T45/T405/Type 00), 225g general bread flour (T55/T550/Type 0)
- 440g water for ~65% hydration
- 20g salt
instructions
- mix with hand all but the salt and about 40g of water
- let sit for 30 minutes and then add the salt and rest of the water
- knead until the salt dissolves
- let rest for 30 minutes then stretch and fold with 30 minute intervals for a handful of times
- transfer to fridge for the night
- take out the fridge about 2 to 3 hours before the baking
- divide and shape into 4 dough balls and let rest until the baking
  - I cover them with upside down bowl to prevent them from drying out too much
- generously dust both sides of the dough
- flatten from the center towards the upper edge stopping before to form a lip
- flip the dough over such that the side previously away from you is now towards you
- repeat the flattening
- gently stretch on your knuckles until the dough has reached a desired size and thickness
- add toppings
- bake at around 250 - 275°C for about 10 minutes