Yields 6, 14" pizzas
This is a 72 hour process to start 3 days before your big event. I use a spiral mixer, but you can also use a more traditional planetary (KitchenAid) mixer (you will just destroy the gears with repeated use).
Ingredients
200g lukewarm water
200g flour (King Arthur Bread)
3g (1tsp) instant yeast
Instructions
Mix together and cover for 1hr at room temperature.
Place in fridge overnight
Ingredients
600g cold water (use from fridge for consistency)
950g flour (King Arthur Bread)
6g diastatic malt powder
40g olive oil
40g salt
Instructions
Melt poolish into water.
Add flour and diastatic malt powder
Mix on low for 8-min. While dough is still mixing, after water has been obsorbed, add oil.
Rest for 20-min (autolyse)
Add salt
Mix on medium for 16-min.
Rest for 30-min.
Place covered in fridge overnight.
Cut dough with bench scraper into 6 ~340g balls.
Round balls by tucking sides underneath.
Place in fridge overnight.
Take out of fridge 2 hours prior to big event.
Each ball can stretch into a 14" pizza.