Audrey Sherman Kelly's Summertime Sourdough Pizza Dough

Instructions

• 1Mix flour and 620g of the water on low speed for 1 minute.
• 2Add in leaven, mix on low for 1 minute and medium for 4 minutes, or until combined and a dough ball has formed. Cover and let rest in bowl for 20 minutes.
• 3Dig a hole in the center of the dough and add in salt and the remaining water. Mix on low speed for 1 minute, then medium speed for 5 minutes. Add oil, mix on high speed for 3 minutes.
• 4Transfer to a large bowl, cover and let dough bulk rise for 3 hours at room temperature.
• 5Divide into 6 pieces (10½ oz each) on a floured countertop. Ball each piece and set on a floured baking tray. Cover with plastic wrap.
• 6Rise at room temperature for 4 hours. Place tray in refrigerator and let cold ferment overnight.
  Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo on manual mode. Deck temperature 750°F, Top temperature 650°F, Top control set to Even heat, for 4 minutes, turning the pizza and switching to Crust after 1 minute.