Cook The Book: Pan Pizza

• 1 1/3 cups (7 ounces) high-gluten bread flour
• 1 cup (8 fluid ounces) tepid water (about 80u0b0F)
• 2 teaspoons dry active yeast
• 4 cups (1 pound, 5 ounces) high-gluten bread flour
• 11/4 cups (10 fluid ounces) tepid water (about 80u0b0F)
• 3 tablespoons olive oil
• 2 teaspoons dry active yeast
• 1 tablespoon salt

1. Mix the pre-ferment: Measure the flour, water, and yeast into a bowl with high sides and whisk or beat until smooth. Cover tightly with plastic wrap and ferment for one hour before adding ingredients for the final dough.
2. Mix the final dough and let it rise: Combine the pre-ferment, flour, water, olive oil, yeast, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed for 3 minutes. Stop the mixer and run a plastic bowl scraper or a rubber spatula around the sides of the bowl to loosen the dough and bring it to the center, then switch to medium-high speed for 5 minutes.
3. Let the dough rise: Generously coat a clean bowl with olive oil, then scrape the dough from the mixer into the oiled bowl using a plastic bowl scraper. Cover with plastic wrap and let the dough rise in a warm place (at least 75u0b0F) for 1 hour, until doubled in size.
4. Preform the dough: Generously dust a work surface with flour. Scrape the dough out of the bowl onto the work surface and gently tug it into a rectangular shape measuring about 8 by 10 inches. Cover with plastic wrap and let rest for 15 minutes to allow the dough to relax and stretch easily into a large rectangle that fits nicely into the baking sheet.

flour, water, active yeast, flour, water, olive oil, active yeast, salt

Taken from www.seriouseats.com/recipes/2010/02/pan-pizza-recipe-the-grand-central-baking-book.html (may not work)