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Al Taglio Pizza Dough by Mark Vetri
400 grams warm water
4 grams active dry yeast
500 grams bread flour
15 grams fine sea salt
Mix together 350 grams of the warm water and the yeast in a large bowl.
Let it sit for at least 5 minutes or until the yeast begins to grow and bubble, and the water becomes foamy.
Add the flour to the water/yeast mixture and stir until it comes together and all of the flour has been incorporated.
Cover with plastic wrap and rest at room temperature for 30-40 minutes.
Next, fold the dough. To do this, wet one of your hands and dig it under the bottom of the dough, scooping it from the side (between the dough and the bowl).
Stretch and fold that piece of the dough up and over itself onto the center of the dough.
Rotate the bowl a quarter turn and repeat until you have gone 360 degrees and are back where you started.
Cover again with plastic wrap and rest for another 30-40 minutes.
Whisk together the salt and the remaining 50 grams warm water. Pour this over the top of the dough.
Repeat the stretch-and-fold method above, trying to incorporate as much water as possible into the dough.
To do this you will likely need to go around for at least 1-2 more 360 turns and even then some of the water may still rest at the bottom of the bowl.
Cover again and rest for 30-40 minutes.
Wet your hand and fold using the above method one last time, doing only one 360 degree turn, this time being more gentle so as not to deflate the bubbles that are starting to form.
Cover the bowl with plastic wrap and let it rest in the refrigerator for 12-36 hours.
When you are ready to make the pizza, let the dough come to room temperature for 1 hour to come to room temperature.
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