Durum pizza dough

 Bread flour  2.41 kg

 Durum fl our 1.76 kg
 Instant dry yeast  21 g
 Water 2.82 L
 Olive oil 156 g
 Salt 113 g

1. Combine the flours and yeast. Add the water, olive oil, and salt to the mixer and then
add the flour and yeast. Mix on low speed with the dough hook attachment for 4
minutes and on medium speed for 4 minutes. The dough should have good gluten
development but still be a little sticky.
2. Bulk ferment the dough until nearly doubled, about 30 minutes.
3. Divide the dough into 9-oz/255-g pieces. Preshape the dough into large rounds- Let
the dough rest, covered, under refrigeration overnight.  Remove from the refrigerator
1 hour before use.
4. Using a rolling pin, roll each piece of dough into a 9-in/23-cm round.  
5. Top the dough as desired, leaving a 1-in/2.5-cm border to brush with olive oil.
6. Load the pizzas into a 475°F/240°C deck oven and bake until golden brown around the
edges, 8 to 12 minutes.