Mastering Pizza

My favorite dough overall for texture and flavor is the Overnight Levain Pizza Dough, and I make this on my weekend, as it wants me home around lunchtime to make up dough balls. Every dough here makes excellent pizza. Small amounts of yeast and long fermentation make great contributions to texture, color, and flavor. I’m expecting you’ll choose you

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Divide the water into two batches: 590g (20.8oz) (first water) and 10g (0.3oz) (second water). Add the first water and yeast to the mixer and mix on slow speed for a couple of minutes until the yeast has dissolved. Add the flour to the mixer and mix on slow speed for 5 minutes until all the flour has combined and there are no dry bits left. Stop th

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