My first quarantine pizza and a new recipe.

Pizza Dough Recipe/Grams/Baker’s % Volume                     Grams              Ingredient                  Baker’s % 1-1/2 cups              340 grams        Water                                   71% 1-1/2 tsp.                    6 grams        Instant Yeast                      1.5% 2 Tbsp.                     28 grams         Extra Virgin Olive Oil            6% 4 cups                    480 grams         All Purpose Flour             100% 1-1/2 tsp.                  12 grams         Sea Salt (fine)                   2.5% Mixing Directions: 1. In a mixing bowl combine the water, instant yeast, extra virgin olive oil, and half of the flour. 2. Mix with a rubber spatula or wooden spoon to get a thick batter and beat well. 3. Add the sea salt and the remaining flour and stir until the dough is a shaggy mass. 4. Scrape and turn the dough out of the bowl on to the work surface. 5. Knead the dough for 8 to 10 minutes or until the dough is strong and elastic. (The dough will be sticky do not add any flour.) Use the plastic scrape to clean your hands while kneading. 6. Round the dough into a ball and place into an oiled bowl. Cover with plastic wrap and let ferment for 2 hours before dividing into desired weight and forming into tight rounds. 7. Place dough onto oiled sheet tray and cover with plastic wrap and place into the refrigerator over night. 8. Form and shape the pizza dough directly from the refrigerator.  9. Top and bake the pizza in a 550℉ (288℃) preheated oven with a baking stone. 10. Bake the pizza for 6 to 8 minutes or until the center of the pizza is bubbling and the crust is golden brown. 11. Serve hot!

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