Makes 6 – 14 oz doughs

INSTRUCTIONS:

1. Mix water and yeast together in mixing bowl and stir lightly to activate the yeast
2. Add flour and mix at a low speed for two minutes
3. Add salt and mix for an additional 14 minutes at low speed 
   
   Tip! At the end of mixing, test for gluten window by stretching small amount of dough, dough should stretch, not tear into a thin “window” of dough. IF the Gluten window is not thin or tears, continue to mix.
4. Portion 14 ounce balls and allow dough to rest in proofing tub overnight in the refrigerator.
5. Remove dough about 30 – 60 minutes prior to using to allow to come up to about 75 degrees Fahrenheit.
   
   Pro Tip: Extra dough can be stored in your freezer for up to three months, perfect for future pizza nights!
   
   To store pizza dough balls in the freezer, lightly oil each dough ball, place them individually in freezer-safe containers or zip-top bags. Ensure the containers or bags are airtight to prevent freezer burn