Paul, thanks for the recipe calculation...I will have to buy that scale sooooon!

After many pies, I have modified this recipe...

4 3/4 cups unbleached bread flour (1 lb. 8.5 ounces)
1/2 cup whole wheat flour (2.8 ounces)
1 rounded tablespoon kosher salt (about 4 t)
1 teaspoon instant yeast (level)
1 tablespoon sugar (I prefer sugar to honey)
1 1/2 tablespoons olive oil
2 cups water ( may need 1+ tablespoons of add. water) Dough should be more sticky than tacky.

I mix the dry ingredients then add oil and water mixing with a large fork. Next I get my hands dirty...and continue to mix the ingredients. When well mixed, I allow the ball of dough to rest 5 -15 minutes to hydrate the flour. Finally, I knead for up to 5 minutes, divide into 4 or 5 balls and store in sandwich bags sprayed with olive oil. Ferment the dough in a fridge. Overnight works fine, in my fridge 2-3 day fermentation is best. I have gone to a week but I prefer 2-3 days.

Remove dough from fridge 1-2 hours before baking. My dough is baked on parchment paper on a stone in a preheated 500+ oven for a minimum of 30 minutes. My oven bakes the pizzas in 6.5-7.5 minutes.

This message has been edited. Last edited by: Steve Petrone,

Steve, if you divided the dough into 4-5 balls approx how wide would the individual pizzas be?

Paul, a recent batch of dough weighed 46.6 ounces that I divided into 5 balls @ 9.3 ounces each.