Pan pizza dough

Mix the dough Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible. Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast. Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms. Cover with plastic wrap and let rest for 15 minutes which will allow the dough to relax before kneading.

Gluten Development + Bulk Fermentation (1st ferment) After resting, knead the dough in the bowl for 6-8 minutes. Cut off a piece of the dough and stretch the dough thin to test for a gluten window. 2 hour: Cover the bowl with plastic wrap and let rise until roughly doubled in size, about 60 minutes. 24 hour (or more): Add the dough to a large container (or keep in the bowl) and place in the fridge. Let the dough cold ferment for up to 4 days. Once ready to make pizza, set the dough on the counter at room temp for 1-2 hours and proceed as normal from step 3.