BEST SAME-DAY PIZZA DOUGH RECIPE

1. Measure water by weight and add in yeast. Mix in and let sit for just a couple minutes and add in a couple scoops of flour and mix for 30 seconds.
2. Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute. Finally, add in salt. Mix altogether for 3-4 minutes, or until dough is elastic and tacky (not too sticky, not too dry).
3. Weigh dough as a whole and divide that number by four. Use that number as the weight for each dough ball (should be between 9.5-10oz (270-283g)). You can use a small amount of flour when balling the dough.
4. Grease four containers with olive oil and place dough balls in. Place in the fridge for 6-12hrs. Remove from fridge for 15-20 minutes before stretching into pizza.

Tips:

- Use a generous mixture of cornmeal and flour (or semolina flour) to prevent dough stickiness.

- Use room temperature toppings (and dough, which will naturally warm up as you stretch out) for the best end results.

Freezing:

Freeze after the 6-12 hour proofing period for up to 4 weeks. Allow to sit at room temp for 4hrs before stretching out.

Conventional vs. Pizza Oven Baking Instructions:

Versa 16 Pizza Oven: Bake on high with a stone temp of 650-750°F for about 3.5 mins or until desired blistering.

Conventional Oven: Set oven to 550°F with stone or baking steel. Make sure stone/steel reaches at least 530°F before launching pizza. Bake for 8-10 mins.