For a crowd
Combine in small bowl
13.5 grams active dry yeast
210 grams warm water 80℉ to 85℉
Whisk vigorously 30 seconds
Combine in mixing bowl
1359 grams flour
27 grams diastatic malt
Mix
With mixer running at lowest speed, add slowly
675 grams ice water
yeast mixture
Use ice water to rinse yeast mixture bowl
Mix 15 seconds
Continue to mix for 1 minute
Stop mixer and flip dough
Continue to mix until dough holds together
Add
27 grams fine sea salt
Mix for 1 minute
Stop mixer and remove dough from hook
Add
15 grams extra virgin olive oil
Mix 1-2 minutes
Remove dough from bowl
Knead 2-3 minutes
Cover dough with damp towel for 20 minutes
Divide dough into 6-8 pieces
Form dough balls
Refrigerate for 24 to 48 hours
Mr. Yeehaw 