Pizza Dough

Method

1. In the mixer bowl, combine the flour and powdered yeast.
2. Start the mixer on low speed and gradually add about 70% of the ice-cold water.
3. Increase the speed to maximum to develop the gluten network.
4. Slowly add the remaining 25–30% of water while mixing.
5. Add the olive oil and continue mixing.
6. At the very end, add the salt and mix until the dough comes together and pulls away from the sides.
7. Let the dough rest briefly, then bulk ferment in the refrigerator for 48 hours.
8. After bulk fermentation, divide the dough into individual balls (panetti) and let them rest at room temperature for about 3 hours before shaping and cooking.