INGREDIENTS:

Bread flour  781g

H2O  327g

WLP518 Opshaug Kveik Ale Yeast  16.5g 

———

Sea salt  10g


PROCESS:

MIXING

Gently whisk water and WLP518 Opshaug Kveik Ale Yeast together in a standing mixer bowl. Add flour to the mixing bowl, start on a low setting for 1 to 2 minutes or until the flour is removed from the side of the bowl.

Remove the dough hook, then cover the bowl with plastic wrap and let the dough autolyse at room temperature for 30 minutes.

After 30 minutes, remove the plastic wrap, add salt. Mix again at low speed for 5 -7 minutes or until the dough becomes elastic and stretchable.


BULK FERMENT

Place the dough onto a lightly floured workspace then gently knead it, rolling it into a tight ball. Lightly oil the mixing bowl, then place the dough back in. Cover and let bulk ferment for 24 hours.


SHAPING

After the 24 hours, remove the dough and cut it into desired portions (we recommend 4). Gently roll the dough into balls, place in a lightly oiled pan, cover and refrigerate for another 24 hours.


COOKING

Preset your oven to 350 degrees.

Remove the dough and let sit at room temperature for 30 minutes to 1 hour, allowing the dough to finish proofing, and the oven to warm up.

On a lightly floured surface, gently work around the dough by forming the crust. Press into the center of the dough ensuring the center of the pizza dough is even.


Gently stretch the dough so it does not to tear

Place the stretched dough on a lightly oiled sheet tray

Top the pizza dough with any desired toppings, and bake for about 10 minutes (or desired crispness)


Make pizza.


Smile.