My Pizza Friday Dough Recipe

	A	B	C	D	E	F	G	H	I
1		1 12" Pizza (BASE)	Baker %	Overall %	Number of Pizzas	3	Reference:	3 12" Pizzas
2	Wet Ingredients				Size of Pizzas (inches)	14
3	110º F Water	125.0	61.27%	35.76%	110º F Water	510.4		375.0
4	Active Dry Yeast	2.0	0.98%	0.57%	Active Dry Yeast	8.2		6.0
5	Sugar	2.7	1.31%	0.76%	Sugar	10.9		8.0
6	Olive Oil	9.7	4.75%	2.78%	Olive Oil	39.6		29.0
7
8	Dry Ingredients
9	Bread Flour	102.0	50.00%	29.18%	Bread Flour	416.5		306.0
10	AP Flour	102.0	50.00%	29.18%	AP Flour	416.5		306.0
11	Salt	6.2	3.01%	1.76%	Salt	25.1		18.5
12
13	Total Weight	349.5		100.00%	Total Weight	1427.2		1048.5
14	With 1.3% loss	345.0		98.70	With 1.3% loss	1408.7		1034.9
15	Each Dough Ball	345.0			Each Dough Ball	469.6		345.0
16	Hydration	61.27%		61.27%	Hydration	61.27%		61.27%
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21	Diameters (inches)	Area	Ratios
22	10	78.54	0.69
23	12	113.10	1
24	14	153.94	1.36
25	16	201.06	1.78						IS MADE DAY OF! (Though you can stay at step 11 for up to two days)
26	18	254.47	2.25
27									Recipe Procedure:
28									1. Get warm water (110º or so), mix in sugar to dissolve, then sprinkle yeast on top
29									2. Let proof for 5 minutes - should bubble up (if not, stop and get fresh yeast)
30									3. Add olive oil to water/yeast mixture
31									4. Measure dry ingredients in the bowl of a stand mixer
32									5. Mix dry ingredients thoroughly to distribute salt
33									6. Turn on stand mixer to low, pour in wet ingredients
34									7. Allow mixture to come together slowly. You will likely need to stir manually with a spatula to get all of the flour to incorporate
35									8. When dough ball has come together and is pulling away from the bowl, stop mixer, turn out dough onto a lightly floured surface
36									9. Knead slightly just to form the dough into a large ball
37									10. Coat a container with olive oil (can be the mixing bowl); put dough in container and rotate around to coat in oil. Cover dough with plastic wrap, put a container cover on (lid or towel), and let stand at room temperature 2-4 hours until dough doubles in size
38									11. If not cooking at this point, put dough in the fridge to stop the proofing
39									12. Pull dough from fridge 1.5 hours before cooking
40									13. Cut into the desired number of dough balls (use a scale to get even ball sizes)
41									14. Set balls aside to rest for 1 hour
42									15. With a pizza steel in your oven, set it to 550º (or it's hottest setting) - let it preheat for 1 hour (same time as the balls are resting)
43									16. Shape balls into pizzas, add toppings
44									17. Bake for 4.5 minutes (in my oven, anyway)
45									18. NOM
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