Sourdough Pizza Dough

Instructions

1. Add "00" flour, all-purpose flour, and T85 flour to a stand mixer. Mix on lowest speed.
2. Add water to the starter and and mix by hand till the starter is mostly dissolved into the water.
3. Turn the mixer off and add the starter and water mix. Mix on lowest speed just until the dry flour is incorporated. Cover and let rest in mixer bowl for about 25 minutes.
4. Add salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add extra virgin olive oil with mixer running. Mix about 8 minutes on low to medium speed. The dough should look mostly smooth.
5. Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).
6. Cover tightly. Let bulk ferment at room temperature for 3-5 hours (it should almost double)
7. Lightly oil whatever will contain your dough balls. For example bowls, a half sheet pan, or a dough tray.
8. Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
9. Lightly dust the top of the dough with flour.
10. Using a scale as you go, divide the dough into 4-5 portions (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.). I use a bench scrapper to cut the dough.
11. Working with the dough in your hands, form into balls, making sure to close.
12. Place into your container(s). Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough, around 2-4 hours
13. For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!
14. Temper the dough by removing from the refrigerator and allowing to come to room temperature before using, about 2-3 hours.