Pizza Dough

Ingredients

• 2.2 Lbs Artisan Bakers Craft Flour
• 2.2 Lbs Glenn flour
• 10 oz Starter
• 14 cups icy water
• 1.5 Tbsp salt

Instructions

1. 1
   Combine flour, starter and water in mixer bowl and stir on low for 2 minutes.
2. 2
   Add salt, increase mixer speed to mid-high and mix for approximately 8 minutes or until the dough audibly slaps around on the inside of the mixing bowl.
3. 3
   Oil the inside of a large Cambro food storage container and fill to ¾ with dough, leave in refrigerator for 24-36 hours.
4. 4
   Portion the dough into 260g pieces and roll into balls.
5. 5
   Leave balls in Cambro for 24-48 hours.
6. 6
   When ready to cook, remove dough balls from refrigeration at least 2 hours prior to cooking.
7. 7
   Stretch dough into 11” disks.