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Nancy's Pizza dough

in the summary it states that it is not an exact replica of the dough use at the pizzeria.
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Ingredients
  

Pizza Dough

  • 22 ounces warm tap water 2 cups 6 ounces
  • 1/2 ounce compressed yeast (one tablespoon) or 1 teaspoon active dry yeast
  • 26 ounces unbleached bread flour plus more as needed
  • 1/2 ounce dark rye flour (one tablespoon)
  • 1 1/2 teaspoon wheat germ
  • 1 1/2 teaspoon barley malt of mild flavored honey
  • 1/2 ounce kosher salt 1 tablespoon
  • olive oil for greasing the bowl

Instructions
 

  • to make the pizza sponge, put 15 ounces of the wat and the yeast in the bowl and dissolve
  • Add 13 ounces of the bread flour, rye flour, and the wheat germ. Stir with a wooden spoon to combine the ingredients. Wrap the bowl tightly with plastic for an hour and a half (90 minutes).
  • Add the remaning 7 ounces of water, remaining 13 ounces of bread flowu and the barley malt. Mix on low for 2 minutes. Add salt and mix on low until the dough pulls away from the bowl.
  • Turn the dough out onto a greased sheet bowl. it will proof and double in size. set aside for 45 minutes. Wrap with plastic.
  • Turn out the dough onto a floured surface. cut into 6 sections and about 7 ounces. Cover with a flour sack dish towel (dry) and let rest for 5 minutes.
  • dust your hands with flour and gather each round of dough into taught ball. Cover with the dry flour sack dish towel for one hour.