Description
This 72 Hour Pizza Dough from Baking Steel is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home.
Ingredients
Units
- 500 grams bread flour or all purpose flours - we prefer bread ((* 3 3/4c))
- 16 grams fine sea salt ((* 2 tsp))
- 1 gram active dry yeast ((* 1/4 tsp))
- 350 grams water ((* 1 1/2 cups))
Instructions
- Combine dry ingredients into a bowl and whisk.
- Slowly add water, using a wooden spoon mix thoroughly.
- Remove from bowl and knead for 2-3 minutes to remove any clumps.
- Place dough in a bowl and cover with a damp cloth or plastic wrap.
- Place on counter and bulk ferment for 24 hours at room temperature.
- Lightly flour a work surface, remove dough and place on floured work surface.
- Divide dough into equal portions. (this recipe makes 4- 10" pies or 3- 12"-14" pies)
- Next we're going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule.
- Place dough into highly oiled plastic cylindrical containers (16 oz. deli takeout containers are perfect for this), date containers and place in fridge for 48 hours.
- Remove from refrigerator at least 1 hour before you use.
Notes
This recipe is lovingly borrowed, with permission, from the original 72 Hour Pizza Dough recipe from Baking Steel.
This recipe makes 4- 10" pies or 3- 12"-14" pies.
Once the dough has fully risen and aged in the fridge, feel free to freeze the dough (in the containers) until you are ready to use it. Then thaw it out in the fridge overnight before you use it.