72 Hour Pizza Dough
Although it takes a little forward planning, this pizza dough is easy to make and delivers on both flavour and texture. It makes about enough for 4 pizzas.
Ingredients
- 1.5 grams of dried active yeast
- 375ml of lukewarm water (around body temperature, or 35-40°c if using a thermometer)
- 18 grams of salt
- 600 grams of “00” flour (with extra for dusting)
Method
You can use a stand mixer to do this (my preferred method) but if you don’t have one, then the mixture will need to be kneaded by hand.
- Add the flour, yeast and salt to a bowl (with the yeast and salt at opposite sides so that they do not touch.
- Begin mixing while slowly adding the water until the mixture forms a shaggy ball.
- If you are kneading by hand, then turn onto a work surface and continue kneading until smooth. Otherwise, continue in the stand mixer until smooth.
- Shape the dough into a ball, and leave in a bowl covered with cling film in the fridge for up to 72 hours. It should approximately double in size.
- Five hours before you are ready to use the dough, divide into balls and leave to rise and come to room temperature under cling film or a tea towel.
These dough balls can then be used as required, either for a cast iron pizza, or using a pizza oven (these are my two favourite methods).