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	Pizza Dough Recipe and Notes
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	400 g bread flour 240 g water 1/4 tsp yeast 1 1/2 tsp kosher salt

	1. Mix warm water and yeast, let hydrate for 10 minutes 2. Add flour
	to mixing bowl, and add water+yeast to flour. No salt yet. 3. Mix on
	medium speed with dough hook for about 5 minutes. 4. Remove dough
	from bowl/hook, lightly oil bowl, and return dough to bowl. Cover with
	plastic wrap and let sit for 60 minutes. 5. After 60 minutes, pour
	off any pooled oil, wipe sides of bowl with paper towel to remove
	excess oil. Add salt, and mix for another 3 minutes on medium speed.
	6. Lightly oil inside of gallon zip lock bag, place dough into bag,
	place bag in fridge. Let sit in fridge for 24 hours.

	Additional tips, from Pizzaiolo:
	- Use the 'slap & fold' method after the dough has sat, before forming
	- into ball Roll into ball, folding into itself to make a tight skin
	- Let it rest for a few minutes before pulling into shape Cook it as
	- hot as the oven will get

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	Batch 1, 2019-02-04
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	Dough was left in fridge for 48 hours. Took out of fridge about an
	hour before I planned to cook. Put the zip lock bag into a bowl of
	warm water to help bring dough up to room temperature.

	Cleaned and lightly dusted the counter with flour, and tried the 'slap
	& fold' method. The dough was pretty springy and was hard to work. I
	let it rest for another 10 minutes, and it was easier to deal with.
	After folding for a few minutes, I rolled it into a ball and let it
	rest, and turned on the oven to preheat to 550F. (The max it will go).
	I use a Lodge cast iron pizza pan instead of a stone, because that's
	what I have on hand. As the oven pre-heats, I start to stretch the
	dough into shape. The initial circle keeps pulling itself back into
	the center, so I let it rest for a few minutes before stetching into
	the final shape.

	I topped it w/ the usual stuff, and slid it onto the Lodge pan. Baked
	for 9 minutes at 550F.

	This turned out the best of any dough I've ever tried to make. The
	crust was both chewy and crispy. The dough was a bit thick though, so
	I think next time I'm going to cut the dough in half, leaving half of
	it in the fridge for another day.
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