Directions

1. Set mixer jacket cooler temperature to 10.0°C. Mix on speed 1 for 1 minute and then on speed 2 for 15 minutes.
2. DDT 68 to 71°F. Rest on the bench for 5 minutes, covered.
3. Divide into 397g or 14 oz rounded balls. Coat with vegetable oil and wrap in plastic wrap. Age for 24 hours in the refrigerator.
4. Remove from fridge and bring to room temperature.
5. Preheat the deck oven 450°F.
6. Stretch the dough into desired shape and thickness. Top with desired toppings then bake for 10 minutes or until the toppings are browned and the crust is crisp. Remove from the oven, cut, and enjoy!