Grilled Pizza

Dough - 2 Days Ahead of Time

1. 1Add flour, sugar, and yeast to a food processor16 ½ oz Bread flour·1 tbsp Sugar·¼ tsp Instant yeast
2. 2Add water in 5 additions, blitzing briefly in between each water add11 oz Ice cold water
3. 3Let coarse dough hydrate in food processor for 15 minutes
4. 4Add olive oil and salt, process until it forms a shaggy dough1 tbsp Olive oil·1 tsp Salt
5. 5Oil work surface (not flour!) and knead until the dough is consistent and has come together, about 3 minutes
6. 6Divide into 3 pieces and place on a greased baking sheet. Coat top of dough with cooking spray and cover loosely with plastic wrap
7. 7Cold ferment in refrigerator for minimum 24 hours, better at 48+ hours