Lindustrie inspired

5 dough balls of 350 g

Ingredients

• 1001 g flour
• 659 g water
• 34 g salt
• 3.50 g fresh yeast
• 24 g oil
• 29 g sugar

Method

1. Make a poolish: mix 200 g flour [Caputo Cuoco (Rosso)], 200 g water, and 2.10 g yeast, and let it ferment about 14 hours at 20°C until bubbly and domed.
2. Combine 801 g flour and 424 g water (holding back 34 g water to dissolve the yeast in later) until no dry flour remains, then rest covered for 45–60 minutes (autolyse).
3. Work in the ripe poolish [Caputo Cuoco (Rosso)] and 1.41 g yeast dissolved in the 34 g water held back from the autolyse, knead briefly, then add 34.0 g salt and work that in too.
4. Knead only until the dough is smooth and cohesive, about 5–8 minutes — stop before a full windowpane. Over a ferment this long the enzymes finish the gluten development for you, and over-kneading now leaves the dough fighting you when you open it.
5. Let the dough rest to kick off fermentation for about 1.5 hours at 21°C.
6. Divide into 5 balls of ~350 g and shape tight rounds.
7. Refrigerate the shaped balls for about 48 hours at 4°C. Fermenting as balls rather than one mass is what makes the dough open easily later.
8. Proof the shaped balls for about 4.0 hours at 21°C until puffy.
9. Stretch, top, and bake on a hot stone/steel or in your pizza oven until the crust is set and colored.