Indirect Pizza Dough with 100% Preferment

Ingredients

• 11500 g strong flour type 0(1500g)
• 2750 g water (preferment)(750g)
• 315 g fresh yeast (preferment)(15g)
• 47 g fresh yeast (final dough)(7g)
• 5375 g water (final dough)(375g)
• 645 g salt(45g)

Instructions

1. 1In a large bowl, combine 1500 g strong flour type 0, 750 g water, and 15 g fresh yeast (or 7.5 g dry yeast) to make the preferment.
2. 2Mix until well combined, cover, and let rest at 4°C for 24 hours.
3. 3After 24 hours, transfer all the preferment into a mixer.
4. 4Add 7 g fresh yeast (or 3.5 g dry yeast) and the first part of the 375 g water.
5. 5Begin mixing, then gradually add the remaining water and 45 g salt.
6. 6Mix for about 12-15 minutes, until the dough is smooth, silky, strong, and elastic.
7. 7Gather the dough and let it rest for 20-30 minutes.
8. 8Divide the dough into balls of desired size.
9. 9Let the dough balls rest before shaping and baking as desired.