Dough recipe

I'm following a recipe published on Slice (the gold-standard for pizza blogs) written by Jeff Varasano.

Keep in mind when planning your pizza party, the dough takes 2-3 days to rise in the fridge.
These measurements should makes enough dough for 3 pizzas.

You'll need the following ingredients:
90 grams sourdough culture
(see post below for activation instructions)
345 grams bread flour
I haven't tried lower protein flour, but I'll give it a try and compare
6 grams salt
220 grams water

You'll also need the following tools:
Mixer (I use a kitchen aid, Jeff Varasano swears by the Electrolux DLX)
Digital Scale

Using the digital scale measure out approximately 75% of the flour, all of the salt, the culture and water.

Combine the ingredients in the mixer.
Mix on lowest speed for 1-2 minutes. Cover the mixing bowl with a moist towel for 20 minutes.

Resume mixing on low for 8 minutes.
After 5 minutes, begin adding the remaining flour slowly.
Increase the speed slightly for the final 2 minutes.
The dough should form a ball on the dough hook, but it should be wet enough to fall off the hook when the mixer stops.
When this happens, cover again for another 20 minutes.
Separate the dough equally into 3 Tupperware containers.
Put the dough in the fridge for 3 days. The sourdough flavors will really start to develop with this slow of a rise.

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