Step 2: Gluten development + bulk fermentation (1st ferment)
70% hydration dough
- mixed dough
After resting, the dough in the bowl for 6-8 minutes.
Cut off a piece of the dough and stretch the dough thin to test for a .
- 2 hour: Cover the bowl with plastic wrap and let rise on the counter until roughly doubled in size, about 1-2 hours.
- 24 hour (or more): Add the dough to a large container (or keep covered in the bowl) and place it in the fridge. Let the dough cold for up to 4 days. On the day of making pizza, set the dough on the counter at room temp for 1-2 hours in advance of proceeding to step 3.