Real Pizza Dough

Gorgonzola-Pear Pizza

This is a stripped-down version of Jeff Varasano's pizza dough recipe (http://www.varasanos.com/PizzaRecipe.htm). His recipe is fine, but the description is confusing and hard to follow, so I've removed much of the commentary. Other than minor tweaks, the only change I've made is to remove the commercial yeast. The recipe makes a very wet, sticky dough.

For 2 13-inch pies (each 320 grams):

Ingredients (baker's percentages include the contributions from the starter)

339 grams bread flour (100%)
228 grams filtered water (70%)
64 grams refreshed sourdough starter (poolish) (50% water, 50% flour; 10% of dough weight)
9 grams (kosher) salt (2.5%)

Instructions

• Put 200 grams of water and the starter into the Electolux DLX (link) and mix on high speed for 30 seconds until fully combined. On medium (1/3) speed, slowly add 3/4 of the flour (~250 grams); when fully combined, mix for 1 minute on lowest speed.
• Cover and leave for 20-40 minutes (autolyse).
• Mix remaining water (28 grams) with the salt and add to the mixer.  Mix on lowest speed for 6 minutes to knead.
• Slowly add the remaining flour (89 grams) and mix at medium (1/3) speed for 2 minutes.
• Let dough rest for 20 minutes.
• Pour dough out onto marble board; sprinkle flour on top. Using dough scrapper, cut in half. For each half, flip the dough over and fold to seal the unfloured surface inside. Roll and stretch to make a taught, round ball.
• Lightly oil two 5-cup plastic tubs and place each ball in a tub. Cover and refrigerate 1-6 days.

• Remove dough from refrigerator. Place pizza stone in middle of oven and set oven to highest temperature (550?). 
• Prepare pizza toppings.
• After 30 minutes, lightly flour marble board.
• Stretch dough into a circle.
• Move to rice or semolina flour-covered peel and add toppings.
• Transfer to baking stone and bake until done and crust is lightly charred (about 5 minutes, but watch carefully)