• Incorporate – Add water and flour to the mixing bowl and mix on speed 1 for 3  minutes or until incorporated.

• Autolyse & Mix – Allow the dough to sit in the mixing bowl for 10 minutes, undisturbed. At the end of the 10 minutes, add Leaven Wild Yeast or Leaven All Purpose and then salt to the dough. Mix on speed 1 for 2 minutes. Increase the speed to 2 and mix for 3 minutes. Increase the speed to 3 and mix for another 2 minutes. The desired texture of the dough will be less than smooth. Gluten development will be completed during the stretch and fold process.  The desired temperature of the dough at the end of the mix is 75-80℉/24-27℃.

• Overnight Room Temperature Bulk Retard – After mixing, transfer the dough to a lightly oiled container. Cover the container with a lid or towel and allow the dough to rest at room temperature (70-75℉/21-24℃ ). Perform two stretch and folds 1 hour apart during the first 2 hours of bulk fermentation. After the final stretch and fold, let the dough retard in the coolest room in the house, preferably 65-70℉/18-21℃ overnight.

•  Divide, Shape, & Proof – The following day, 20-24 hours after the dough was mixed, divide the dough into 3x – 270 g portions. Shape the divided dough into balls. Move the dough to the kitchen or a warmer room in the house, preferably 75℉/24℃, and let the dough balls proof for 4-6 hours.

Bake: Ideally, this dough should be baked in a pizza oven at 850℉-900℉/450℃-480℃ for 60-90 seconds. If baking in a home place a baking stone or steal into the top third of the oven and heat at the maximum temperature the oven reaches for at least one hour. About 15 minutes before ready to bake, turn on the broiler to super heat the stone or steal. Slide your stretched and topped pizza onto the surface and bake for 3-4 minutes, checking to ensure the top doesn’t burn.