Recipes

Basic dough ★★★☆☆

Makes (3) dough balls
500g flour (King Arthur '00')
300g warm water
12g salt
100g sourdough starter (or half a pack of dry yeast)

Directions:
Add warm water to mixing bowl
Add salt to water and mix to dissolve
Add 50 g of flour and mix
Add starter and blend into solution
Add remaining flour (450g)

Mix on kitchen aid stand mixer with dough hook for 4min
Remove dough from bowl and place in rising container (plastic bread bucket is what I use) let sit for 90-120min to rise
Remove dough onto floured surface and cut into 3 equal sizes
Weigh out each dough ball ~280g (on the larger side max I do is 315g) and place in a container (I use left over plastic gelato tubs)
Place in fridge for up to 5 days

*note - the above process is simple... but yields only adequate dough.

CJ's (68%) dough ★★★★★

Makes (5) medium dough balls
635g flour (King Arthur '00')
409g warm water
16g salt
150g sourdough starter (or half a pack of dry yeast)

Directions:
Add warm water to mixing bowl
Add salt to water and mix to dissolve
Add 135 g of flour and mix
Add starter and blend into solution
Add remaining flour (500g)

Mix on kitchen aid stand mixer with dough hook for 2min
Wrap bowl opening and let dough sit in oven with oven light on for 45min
Mix dough for 10min on high speed in stand mixer (make sure to watch the mixer, it will walk around the counter)
Remove bowl and wrap again and let sit in oven for 90-120min to rise
Remove dough onto floured surface and prep olive oil bowls for each dough ball (3 in this case)
Weigh out each dough ball ~240g and place in bowl
Once dough is weighed, plop dough on cutting board and work into a ball
Place each dough ball back in olive oil bowl and wrap and place in fridge for up to 5 days

*note - this process is a bit more involved, but it really brings the dough together! It is worth it!