The Default

From the Signature-style Pizza Dough in the Gozney cookbook. Their go-to starter dough, built to be forgiving.

Note on the source: the book’s batch (1,000g flour) adds up to about 1,650g, about 250g more than the 4 × 350g it says it makes. This version is scaled down to match, with the same percentages and a small buffer for dough lost to the bowl. A couple of the book’s ounce conversions are also off; the grams are what’s used here.

Mix

Done in a stand or spiral mixer on low and medium speeds. Stop now and then to scrape the bowl so no flour hides at the bottom.

1. Dissolve the yeast. Put the [[water]] first water and [[yeast]] yeast in the bowl and run on low for about 2 minutes.
2. Add the flour. Add the [[flour]] flour and mix on low for 5 minutes, until there are no dry patches.
3. Rest. Stop the mixer for 1–2 minutes.
4. Salt. Add the [[salt]] salt with the [[water2]] second water and mix on medium for 2 minutes until the salt disappears.
5. Oil. Rest a few minutes, then run on medium and pour in the [[oil]] olive oil slowly until it’s absorbed.
6. Rest again for 5 minutes, then turn the dough out.

Ferment

1. Ball. Divide into [[count]] pieces of [[weight]], shape into balls and put them in a lidded dough tray.
2. Room temperature (1 hour), then into the fridge.
3. Cold ferment (24–48 hours).
4. Warm up (3–6 hours). Take the balls out and let them come to room temperature before baking. Warmer rooms need less time.
   • Same-day option: skip the fridge and proof the balls at room temperature for 8–10 hours.