Saturday Pizza Dough

Measure and Combine the Ingredients.
1) Using a digital scale, measure 350 grams of 90 to 95deg F water into your 6-quart dough tub. Add salt and swish around until dissolved.
2) Add yeast to water and let sit for a minute to hydrate then swish it around to hydrate.
3) Add flour to tub.

Mix the Dough
1) Mix by hand, fist by stirring your hand around inside the dough tub to integrate the flour, water, salt and yeast into a single mass of dough.
2) Use the pincer method to cut the dough in sections with your hand, alternating with folding the dough to develop it back into a unified mass.
3) Continue for just 30 seconds to 1 minute. The target dough temperature at the end of the mix is 80deg F.

Knead and Rise
1) Let the dough rest for 20 minutes.
2) Knead it on a work surface tin a very light dusting of flour for 30seconds to 1 minute. The skin of the dough should be very smooth.
3) Place the dough ball seam side down in the lightly oiled dough tub.
4) Cover with a tight-fitting lid and let sit for 2 hours

Divide the dough and shape it into dough balls
1) Moderately flour a work surface about 2 feet wide. With floured hands, gently east the dough out of the tub.
2) With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape.
3) Dust the entire top fo the dough with flour, then cut into 3 to 5 equal-sized pieces.
4) Shape the dough balls

Second Fermentation
1) Place the dough balls on a lightly floured dinner plates or baking sheet, leaving space between them to allow for expansion.
2) Lightly flour the tops and cover airtight with plastic wrap, let rest at room temperature for 6 hours.