Pizza Dough v2.2

The new regimen using Laucke Type ’00’ Special White flour.

Mix the flours (but not the rye – yet), yeast, water, oil and honey using a stand mixer for about 10 minutes. Add the rye and continue mixing until the dough makes spidery threads that stick to the side of the bowl. Tip into an oiled container, flip the dough so that it is coated with a thin slick of oil, cover and refrigerate overnight.
Next morning, tip the dough onto an oiled bench then stretch it as thinly as possible, before folding into thirds. Repeat the stretch-and-fold process two or three times more, until the dough loses its elasticity. Return the dough in the oiled container to the refrigerator for at least an hour. Repeat this process once or twice more throughout the day.
An hour before baking, remove the dough from the refrigerator so that it has a chance to warm to room temperature before it is shaped into pizza bases.
Stretch & massage dough so that is about 5mm thick. Slice into tray-sized slabs and ease onto paper-lined and oiled trays. Collect trimmings, knead lightly and roll or stretch to make four large bases. Allow to rest for about 30 minutes while oven is preheating to 220°C. Brush with oil or spread with tinned, peeled, and chopped tomatoes mixed with a little tomato paste. Bake for 15 minutes, then remove the bases from the oven. Allow to cool slightly before adding toppings then return to the oven to bake until bases are crisp.