Overnight Straight Pizza Dough

Directions

• 1)

  HYDRATE THE YEAST: Measure the water into a container. Put the yeast in a separate, small container. Add about 3 tablespoons of the measured water to the yeast and set aside.

• 2)

  AUTOLYSE: Combine the flour with the remaining water in a 12-quart round tub. Mix by hand just until incorporated. Cover and let rest for 20-30 minutes.

• 3)

  MIX: Sprinkle the salt evenly over the top of the dough. Stir the yeast mixture with your finger, then pour it over the dough. Use a small piece of the autolysed mixture to wipe the remaining yeast goop from its container, then throw it back in the tub.

• 4)

  Mix with a wet hand. Reach underneath the dough and grab about one-quarter of it. Gently stretch and fold it over the top to the other side. Repeat three more times with the remaining dough until the salt and yeast are fully enclosed.

• 5)

  Use the pincer method to fully integrate the ingredients. Using your thumb and forefinger, make five or six pincer cuts across the entire mass of dough. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up.

• 6)

  The target dough temperature at the end of the mix is 77-78°F. Cover the tub and let the dough rise.

• 7)

  FOLD: This dough needs one or two folds. For each one, fold the dough over itself 4-5 times, working around the dough until it has tightened into a ball, then grab the ball and invert it so the seam side is down. Complete this process one or two times, letting the dough relax and flatten after each inversion. It’s best to do this 30 to 60 minutes after mixing. After folding, lightly coat the dough and the bottom of the tub with olive oil to help prevent sticking. Cover the dough and let it continue to rise overnight at room temperature.

• 8)

  When the dough is 2 to 3 times its original volume, about 12 hours after mixing, it’s ready to be divided.

• 9)

  DIVIDE: Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 5 (or 6) equal-sized pieces. Each piece should weigh about 340 grams (or 285 grams); you can eyeball it or use a scale.

• 10)

  SHAPE: Shape each dough ball by folding the dough over itself into a ball, inverting it onto an unfloured portion of counter and then gently sliding the ball along the counter from all sides to create a taut skin. Work gently and be careful not to degas the dough.

• 11)

  REFRIGERATE: Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. lightly oil or flour the tops, cover with plastic wrap, and refrigerate for at least 6 hours. Dough will keep for up to 2 days. You may prefer the next-day dough as it develops flavors with more time in the refrigerator.