Pizza Dough for high temp

[bryan]

1800.0 gram Flour, Sir Lancelot

1100.0 gram water

32.0 gram salt

30.0 gram Starter 50/50 or 100% hydration

1) Dissolve starter in the water.

Note:

Use an Ischia starter from sourdo.com. Maintain it w/equal amounts of flour and water by weight.

2) Add salt, stir briefly, and then the flour.

3) Mix till dough passes window pane test (about 10 min).

4) Bulk ferment dough 24/72 hrs. The longer the better.

5) Shape into balls 6 1# balls.

6) Allow to rise at least 2 hrs.

Note:

Dough will keep over 10 days if balls are each put in a plastic bag and stored in fridge. (3 days minimum works great)