So, here's the recipe I've been promising. The overall hydration is 65%. This is the way I make it, but I'm sure it works in a stand mixer or food processor. The formula is from http://www.pizzamaking.com/preferment_calculator.html and the method is inspired by Tartine Bread. For my yeast, I combine an IDY preferment and a bubbly natural starter that add up to 51 g. I vary the amounts of each, from all natural to all IDY, just as long as they add up to 51 gm. The flavor and texture will vary based on the amount of each used. The combination in this recipe is how I like it.
Total Time: 80 to 100 seconds Active Time: 15 to 19 hours plus overnight rest Number Serves: Makes two 12" pizzas Equipment: pizza peel and pizza steel
King Arthur Bread Flour: 100 g / 3.5 oz
Water (Cold): 100 g / 3.5 oz
Instant Dry Yeast: .6 gm / heaping 1/8 tsp
Final Dough for 2 dough balls, of 250 grams each:
Water (Warm): 173 g / 6.1 oz
Preferment: 30 g / 1 oz
Natural Starter (100% hydration): 21 gm / .75 oz
King Arthur Bread Flour: 280 g / 9.87 oz
Salt: 6.11 g / 0.22 oz
Total: 510 g
Mix the preferment:
Thoroughly mix preferment ingredients in a small non-reactive bowl. Cover with plastic wrap and leave to ferment at room temperature for 10 -14 hours.
Mix the final dough:
Combine water, preferment, natural starter (if using), and flour. Mix by hand until just combined. Let rest, covered, 20 - 30 minutes. Add salt and mix by hand until fully combined. Form into a loose ball in the bowl.
30 minutes after adding salt, perform a stretch and fold in the bowl. Repeat 3 more stretch and folds 30 minutes apart for a total of 4 stretch and folds. After the 4th, let dough rest 1 hour in the bowl. After 1 hour, divide the dough into two equal portions, shape into loose balls, and let rest 20 minutes. After 20 minutes, form into tight balls and place each ball into its own lightly oiled container (or lightly oiled Ziplock bag). Place in refrigerator for 1 to 4 days.
Bake the pizza:
1.5 to 2 hours before you want to bake, remove container(s) with dough from fridge. Place steel on middle rack and preheat as hot as your oven will go (at least 45 minutes). When dough has been at room temperature for 1.5 to 2 hours, dump dough ball from container onto well-floured surface and proceed to stretch and top dough. While stretching and topping pie, turn on broiler and use whatever method works to ensure that the broiler does not cycle off (I like an aluminum foil tube insulated with a frozen paper towel, a method I described in Pizza Obsessives). Bake under broiler until done (mine take about 80 to 100 seconds).