6 DOUGH BALLS 11 INCH PIZZAS

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• Flour - AP: 36 oz.

• Water: 646 grams

• Yeast -Dry Active (Not Instant): 3/4 tsp.

• Sea Salt or Kosher (Non Iodized) 50 grams.

• Semolina Flour: 1 lb (for stretching dough)​

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Method:

In a large bowl, dissolve salt in water with hand.  Add flour in stages by 1/3. Add first 1/3 and Mix with hand until smooth. Add another 1/3 and mix smooth. Now add yeast, sprinkle all around. Continue with final 1/3 flour. Mix with hand, continue to fold dough over. Turn dough on to table, knead and fold. Continue until tension tightens dough and it looks smooth. About 6 - 10 times. Then roll to round shape and rest, 30 mins with tea towel or plastic over top.

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Now, divide dough into 9oz balls. Place dough balls on tray you can cover and seal for 15 hours. *See Video (add button here) 

Do not refridgerate: keep room temp 70 - 80 F or 21 - 26 C.