Tonight’s pizza dough recipe, based mostly on Jeff Varasano’s painstaking work:

• 3 ½ cups of flour;
• 1 ½ cups of water;
• 2 teaspoons of kosher salt;
• 2 teaspoons of dried baker’s yeast.

Following his recommended preparation method, I mixed three cups of flour with all the water, salt, and yeast in my KitchenAid, blended it all together for two minutes (using the mixing paddle and the slowest speed), and then covered it and let it sit for 20 minutes. Following this, I switched to the kneading hook and mixed at the slowest speed for another five minutes; I sped up the mixer (only to the next-highest setting) and added the final half a cup of flour slowly over three minutes more. I again covered it and let it sit for 20 minutes, after which I transferred it to a well-floured cutting board, divided it into three portions, and transferred them into containers that had been wiped with the lightest of oil coatings. These are now in the fridge, and tomorrow evening, I’ll grab one of them, let it sit at room temp for around 30 to 60 minutes, and then try it out!