Pizza dough

• Bring the yeast and some of the water to activate the yeast
• Put the rest of the water in the dough mixer with the paddle and mix at speed 1 add the flour slowly
• Add the yeast and water then mix speed 1 for 9min
• Once combined, Add the salt on top and let it rest for 20min to re-hydrate the flour
• Mix for another 6min speed 2
• Make sure the dough doesn't go above 27 degrees
• Move the dough into a tub and Let rest the dough for 5 hours at room temperature
• Refrigerated for overnight
• Roll the dough at 280g each in trays and let it rise covered slowly for at least 4
• Store in the fridge if you are not using it straight away

Tips:  The yeast quantity might change depending on how cold it is as it will take more time to ferment. Same with the water, the stronger the flour is, the more water you will need to add.

Secret:  Patience is what you need. The more you let the dough slowly ferment, the better the taste and the rising will be.