I’m still working on the hand-tossed 6 hour dough mentioned in that skeet, but I have an artisan style dough recipe here!
Matthew Broberg-Moffitt (any/all)Pizza Dough Recipe: 350 ml warm water 20 g honey 10 g active dry yeast 500 g bread flour 20 g vital wheat gluten 20 g fine sea salt 2 g diastatic malt powder 1. Bloom yeast in water with honey 2. Whisk dry ingredients together 3. Combine & mix in stand mixer on 3 for 10 minutes with dough hook. …