Pizza Dough-Overnight
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Use this one for flexible dough with better flavor than quick dough
Makes ~ 2 med pizzas. For our family, maybe could do a little more. (just barely enough). 
This could also be done as Single day pizza (mix 9am, knead 9:20, final balls 11am, pizza at 5-9pm)

- 1.5 cups (350g) water, 95 degree (70% of flour).
- 2.5 tsp (14 gram) salt (2.8 or 3% of flour)
- 1/4 tsp dried instant yeast
- 5 cups (500 g) all purpose flour

Slightly larger Portions:
- 2 cups water (478g)
- 682g flour
- 20g salt
- 1/4 tsp yeast (but sometimes add more)

Instructions:
MIX + KNEED:
1) Measure warm water into large mixing bowl.
2) Add salt and stir until disolved
3) Sprinkle yeast over water and let site a few min to hydrate and disolve. THen stir to distribute
4) Add flour + mix with dough hook a few minutes until one solid dough ball (original stirred with wood spoon until shaggy, then fold a few times into a ball)
REST
5) Cover + let rest 20 min
RISE 1
6) Knead dough for 1 minute folding on floured counter to get smooth round ball (put flour on hands/ball if too sticky)
7) Coat mixing bowl with oil + put dough ball in seam side down. Let rise 1-2 hrs to double in size
PORTION + RISE 2
8) Turn dough on clean floured counter. Cut into 2-3 balls based on size you want
9) Shape dough balls (pull until resist and folder over middle.)
10) Shape to smooth on all sides. Using hands, rotate clockwise on counter multiple times until we hae a nice tight ball)
11) Put on floured plate and cover with plastic wrap in refridgerator at least 6 hrs but up to 72.
12) Let come to room temp 1 hr befor use.

Cook pizza at 550 degrees for 5-10 minutes on pre-heated piza stone with olive oil spread where crust goes.
TIP: To spread out pizza, first pull into a thick circle on countertop. Pick up and put on both knuckles in middle of pizza dough. Stretch lightly + rotate around until you have the desired circle size + thickness.


150-200 gram ball makes a good personal 6-8" pizza.

This is a variation of Ken Forkish's Saturday pizza dough recipe.