Zippylip's dough deep dish

1/2 Batch of Zippylip Dough 

Condensed written instructions: 

1) Combine 1.5 cups of cold water, 3 cups of flour, 1 teaspoon of yeast and 1 teaspoon of salt; 

2) Mix with a spoon for a few seconds to eliminate any large pools of water; 

3) Let stand for 20 minutes; 

4) Mix on medium for 20 minutes (it will be very soupy, don’t worry); 

5) Turn off, cover, let stand for another 20 minutes; 

6) Turn mixer back on & add up to 1 additional cup of flour (about 1 tablespoon at a time) allowing it to incorporate. Repeat this until you get the consistency you are looking for (it should be pulling away from the bowl, yet still be sticky enough so that it is a pain in the ass to get out of the bowl); 

7) Remove from bowl, cut into individual pieces (2 for 2-16 inch pies, 3 for 3-12 inch pies, or 4 for 4-12 inch thin-crust pies); 

8) Place in separate oiled plastic containers & cover; 

9) Refrigerate for a minimum of 24 hours and up to 4 days; 

10) Remove about 2 hours before you are ready to use; 

11) When removing from the bowl, be patient, it will want to stay in the bowl, this is normal; 

12) On a floured surface, gently shape the dough (due to the higher moisture content, this dough will be harder to work with than more typical dough, so be careful not to tear it – tossing will not likely be possible); 

13) Bake on egg at a minimum of 650 degrees. This dough benefits from higher temps, I’ve tried it at lower temps and the results were not as good. It will take about 6 minutes at this temp.