Same-Day Pizza Dough

Place 2 grams yeast with 3 tablespoons of the hot water into a small bowl and set aside to hydrate.

In a large bowl or plastic tub, combine the flour and the remaining water and mix by hand until fully incorporated. Let rest for 30 minutes.

Sprinkle the salt over the dough then stir in the yeast mixture. Scrape out all the yeast mixture using a piece of the dough. Mix with a wet hand by reaching under the dough, grabbing about ¼ of the dough, and stretching it over itself. It is ok to rewet your hand a few times to prevent the dough from sticking to your hands. Do this until the ingredients are fully incorporated and the mix is around 77F.

Let rest for 60 minutes then reach to the bottom and fold ½ of the dough over the other ½, then invert the whole dough. Lightly coat the bottom of the tub or bowl with olive oil. Cover with a clean towel or plastic wrap and set aside for 6 hours or until the dough has doubled in size.

Moderately flour a large work surface and have ready a scale and a lightly floured sheet tray.

Turn the dough onto the floured work surface and divide the dough into 5 equal portions weighing about 340 grams each.

Shape the dough into medium-tight balls working carefully to not degas the doughballs.

Place onto the sheet tray with enough space in between to allow for some rise.

Cover and let rest for 60 minutes.