Add honey, yeast, oil, water and flour, mix with dough hook on Speed 1 for 12-15 minutes. Add salt and mix on Speed 1 for 2-5 minutes. Note: When mixing is complete the desired dough temperature is 68˚-71˚F. Rest dough on the bench for 10-20 minutes, covered.
Divide into 14oz (400g) pieces. Round dough pieces into a ball with smooth, taught surface. Coat with olive oil. Wrap each dough ball in plastic wrap, or place balls on half sheet pan and cover with plastic wrap. Ferment dough for 12-48 hours in refrigerator.
Remove from fridge and rest dough until it reaches room temperature, or up to 1 hour.
Shape pizza crust and top with desired ingredients.
Bake in high-heat oven (800°F) for 2-4 minutes, or deck oven (550°F) for 6-8 minutes. Enjoy!
Ingredients
22.68 kg. Roma® Neapolitan Premio ’00 Fine Ground Flour
