Scale the dough.

Method

Mix, ferment, bake.

Mixing, balling, and fermentation temperature are general home-oven practice. AJ hasn't published those steps in text, so this is not his wording. The percentages above are what the captions specify. The dough tutorial is where you can watch him mix.

1. 01

   Mix

   Weigh the flour into a bowl big enough to knead in. Stir the salt through the flour, then the yeast, then the sugar if the formula has any. Add the water, and the oil if it's on the list. Mix with a wet hand until no dry flour remains. Shaggy is what you want.

2. 02

   Rest

   Cover the bowl and leave it for 20–30 minutes. The flour finishes taking up the water, and the dough is easier to bring together.

3. 03

   Knead

   Tip it onto the counter and knead for a few minutes, until it smooths out and slowly springs back. Stop before you feel compelled to add flour. A wet hand is the fix for a sticky dough. Extra flour quietly rewrites the hydration.

4. 04

   Bulk

   Cover the dough and leave it at room temperature for 30–60 minutes. That short bulk is enough. Once the dough is balled, the fridge does the rest of the rising. Those 72 hours start in the fridge, not here.

5. 05

   Ball

   Divide the dough into 2 pieces, 440 g each. Tighten every piece into a smooth ball and set it seam-down in a lightly oiled container or on a tray, covered. Leave a little space. The balls grow.

6. 06

   Cold ferment

   Refrigerate the covered balls for 72 hours. The clock starts when they go in the fridge. Don't punch them down. Flavor shows up while the dough is cold, which is the reason for waiting.

7. 07

   Warm up

   Take the balls out 1–2 hours before you stretch, still covered. You want them cool and pliable, not cold in the middle. A ball that springs shut in your hands needs more time.

8. 08

   Stretch

   Dust a peel and your fingertips with flour. Press from the middle toward the edge and leave the rim alone. Get this ball to 16 inches. A rolling pin flattens the rim, so skip it.

9. 09

   Bake

   Heat a Baking Steel at 550°F for at least 45 minutes. Use the top rack, or the highest rack the pie still fits under. Launch the pie and bake about 7–8 minutes. That temperature and time are the home-oven bake he posts. Preheat, rack, and broiler are general practice: If the underside is set and the top is still pale, switch on the broiler for the last minute and don't walk away. Rotate the pie once if the oven has a hot side.