| 350.0 gram | mother, Weight is for fully fermented. Active starter is @ 175 gr/cup while discard is @ 280 gr/cup |
| 500.0 gram | water |
| 22.5 gram | salt |
| 22.5 gram | Sugar |
| 22.5 gram | Oil, Olive |
| 900.0 gram | Flour, all-purpose |
| 8.0 gram | Yeast, Instant |
Place the mother/starter, the water and 1/2 the flour in the mixing bowl. Mix just till all flour is wet. Allow to sit for an hour.
Add remaining ingredients and mix till dough passes window pane test.
Place dough in a covered bucket and allow to rise till doubled in bulk.
Portion as desired , pre shape, and store either dry or in oil in pizza dough containers (the plastic ones are wonderful)
Store dough in refrigerator for at least 24 hours. Use as desired.