Mix water and yeast together in mixing bowl and stir lightly to activate the yeast
Add flour and mix at a low speed for two minutes
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
Portion 14 ounce balls and allow dough to rest in proofing tub overnight in the refrigerator Tip: Make extra and keep in your freezer for future pizza nights!
Remove dough about 30 – 60 minutes prior to using to allow to come up to about 75 degrees Fahrenheit.
