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The 72 Hour Pizza Dough

 

 

This 72 hour pizza dough is going to change your home pizza game, forever.  The end result is a pizza dough that compares to some of the top pizzeria's in the country.  Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up. 

You will only need 4 ingredients: flour, salt, water and yeast. After combining the ingredients, we kick off our 72 hour dough with a 24 hour bulk fermentation, at room temperature. After 24 hours, your dough will have doubled in size. (Sure, the dough can be used after the initial 24 hour rise, but we highly recommend you follow the next few steps, the extra time with be well worth the flavor, I promise.)

Next, we'll ball up our dough into individual portions and place into round cylinders (round pizza starts with round dough).  We'll toss these dough balls into the refrigerator for another 48 hours of cold fermentation.

It's going to take some planning, for Friday night pizza, I generally start the dough process on Tuesday.  After the first 24 hours, I ball up my dough and throw my cylinders into the fridge. Come Friday night, once it's time to preheat my Baking Steel, I also know it's time to pull my dough from the fridge (1 hour before pizza session). 

Pair this 72 hour dough with a scorching hot Baking Steel and you will be making pizza that rivals the best pizzerias on the planet. All from your home kitchen. Amazing.

72 Hour Pizza Dough Recipe (makes 4- 10" pies or 3- 12"-14" pies)

Adapted from Jim Lahey, No Knead Dough

Ingredients

500 grams (3-3/4c) bread flour or all purpose (we prefer bread flour)

16 grams (2 tsp) fine sea salt

1 gram (1/4 tsp) active dry yeast

350 grams or 1-1/2 cup of water

Procedure

1. Combine dry ingredients into a bowl and whisk.

2. Slowly add water, using a wooden spoon mix thoroughly. 

3. Remove from bowl and knead for 2-3 minutes to remove any clumps.

4. Place dough in a bowl and cover with a damp cloth or plastic wrap.  

5. Place on counter and bulk ferment for 24 hours at room temperature.

6. Lightly flour a work surface, remove dough and place on floured work surface.

7. Divide dough into equal portions.  Next we're going to make dough balls.  Place one dough between your hands and fold two sides into center.  Rotate 90 degrees and fold into center and 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.

8. Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.

9. Remove from refrigerator at least 1 hour before you use.  

Enjoy

Baking Steel Pizza
 
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