Step 1: The Dry Mix Add the flour, salt, and yeast to your stand mixer bowl. Give it a quick mix by hand (or with the dough hook) just to ensure the yeast and salt are evenly distributed before adding the water.
Step 2: The Mix. See step 3 before adding water. Add the water. Turn your KitchenAid to Speed 2 and knead for ~10 minutes. You aren't watching the clock; you are watching the dough. You want it to completely pull away from the sides of the bowl and look smooth.
Step 3: The Proof (Choose Your Path)Same Day Bake: Use water between 90-100°F. Cover and proof at room temperature for 4-6 hours.Overnight Ferment (Better Flavor): Use cool water (60°F). Cover and place in the fridge overnight. Take it out 2 hours before baking to let it come to room temperature. Step 4: Shape & Rest Divide the dough into individual balls. Cover and let them rest for another 30 minutes before stretching and baking.
