Midday Pizza Making

I had some surplus dough left over so my homeslice Bryan came over and we made a couple pies for lunch. We usually have pizza making sessions at night so this was a nice change of pace. New York was balmy (62 degrees F) so we ate outside!

The dough was a super simple no-frills recipe:

297g flour (King Arthur All Purpose)
196g water (just under room temp)
9g salt (standard Baleine fine sea salt)
3g yeast (regular instant dry yeast)

mixed it, kneaded it, balled it, fridged it overnight, let it rise for 2-3 hours at room temp before baking



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