High-heat Lean Pizza Dough

Ingredients

• 1000 grams 00 flour
• 630 grams water – cool
• 25 grams fine sea salt
• 2 grams active dry yeast

Instructions

1. Dissolve yeast in the water until evenly dispersed, about 1 minute.
2. Add flour and mix by hand until no dry flour remains and a rough dough forms, about 2 minutes.
3. Add salt and knead until smooth, elastic, and cohesive, 8–10 minutes.
4. Cover and bulk ferment at room temperature until increased by about 50% and slightly puffy, 8–10 hours.
5. Divide into 4 portions, shape into tight balls, cover, and rest at room temperature until airy and relaxed, 4–6 hours.
6. Stretch gently and bake in a deck or backyard pizza oven at 750–900°F until blistered with light charring, 60–90 seconds.