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6 DOUGH BALLS 11 INCH PIZZAS
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)
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.
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.