Pizza Dough (48-72 Hour Fermentation)
Pizza Dough (48-72 Hour Fermentation)
Ingredients
- 280 grams bread flour
- 120 grams all-purpose flour
- 260 grams water
- 1.2 grams instant dry yeast
- 10 grams salt
- 8 grams oil
- 8 grams sugar, for home oven, or 2 grams for higher heat oven
- as needed crushed ice, if using a stand mixer
- as needed oil, for greasing containers
Instructions
- 1
In a large mixing bowl, combine 260 grams of water with 1.2 grams of instant dry yeast. Whisk briefly to ensure the yeast is well distributed.
⏱️ 2 min
- 2
Add the flours (280 grams bread flour and 120 grams all-purpose flour) on top of the water and yeast mixture. Then add 10 grams of salt, 8 grams of oil, and 8 grams of sugar (or 2 grams if using a higher heat oven). If using a stand mixer, consider adding crushed ice to the water to help manage the dough temperature, preventing it from overproofing too quickly.
⏱️ 3 min
- 3
Mix the ingredients until they are just combined and no dry flour remains. The dough will appear shaggy. If using a stand mixer, avoid overmixing at this stage to allow for gluten development through subsequent stretch and folds.
⏱️ 5 min
- 4
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. After resting, perform the first set of stretch and folds: gently pull a portion of the dough from the side of the bowl, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat this action around the entire dough mass.
⏱️ 35 min
- 5
Cover the dough again and let it rest for another 30 minutes. Perform the second set of stretch and folds as described in the previous step.
⏱️ 35 min
- 6
Cover the dough and let it rest for another 30 minutes. Perform the third set of stretch and folds.
⏱️ 35 min
- 7
Cover the dough and let it rest for a final 30 minutes. Perform the fourth and final set of stretch and folds. By now, the dough should appear noticeably smoother and more elastic.
⏱️ 35 min
- 8
Lightly oil a container large enough to accommodate the dough as it expands. Transfer the dough into the oiled container, cover it, and refrigerate for 24 to 72 hours for a cold bulk fermentation. The dough will become bubbly during this time.
⏱️ 4320 min
- 9
After the cold fermentation, remove the dough from the refrigerator. Gently divide the dough into two equal portions. Form each portion into a tight ball.
⏱️ 5 min
- 10
Place each balled dough portion into separate lightly oiled containers. Cover them and let them rest at room temperature for 3 to 5 hours. This final proofing allows the dough to relax and become easier to stretch.
⏱️ 300 min - 11
Once the dough has proofed, it is ready to be stretched by hand into your desired pizza shape. Add your favorite toppings, such as sauce, cheese, and basil, and bake in a preheated pizza oven until the crust is golden and cooked through.
- 12
Serve your homemade pizza and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Pizza Dough (48-72 Hour Fermentation)
- 280 grams bread flour
- 120 grams all-purpose flour
- 260 grams water
- 1.2 grams instant dry yeast
- 10 grams salt
- 8 grams oil
- 8 grams sugar, for home oven, or 2 grams for higher heat oven
- as needed crushed ice, if using a stand mixer
- as needed oil, for greasing containers
Instructions
- 1
In a large mixing bowl, combine 260 grams of water with 1.2 grams of instant dry yeast. Whisk briefly to ensure the yeast is well distributed.
⏱️ 2 min - 2
Add the flours (280 grams bread flour and 120 grams all-purpose flour) on top of the water and yeast mixture. Then add 10 grams of salt, 8 grams of oil, and 8 grams of sugar (or 2 grams if using a higher heat oven). If using a stand mixer, consider adding crushed ice to the water to help manage the dough temperature, preventing it from overproofing too quickly.
⏱️ 3 min - 3
Mix the ingredients until they are just combined and no dry flour remains. The dough will appear shaggy. If using a stand mixer, avoid overmixing at this stage to allow for gluten development through subsequent stretch and folds.
⏱️ 5 min - 4
Cover the bowl with plastic wrap and let the dough rest for 30 minutes. After resting, perform the first set of stretch and folds: gently pull a portion of the dough from the side of the bowl, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat this action around the entire dough mass.
⏱️ 35 min - 5
Cover the dough again and let it rest for another 30 minutes. Perform the second set of stretch and folds as described in the previous step.
⏱️ 35 min - 6
Cover the dough and let it rest for another 30 minutes. Perform the third set of stretch and folds.
⏱️ 35 min - 7
Cover the dough and let it rest for a final 30 minutes. Perform the fourth and final set of stretch and folds. By now, the dough should appear noticeably smoother and more elastic.
⏱️ 35 min - 8
Lightly oil a container large enough to accommodate the dough as it expands. Transfer the dough into the oiled container, cover it, and refrigerate for 24 to 72 hours for a cold bulk fermentation. The dough will become bubbly during this time.
⏱️ 4320 min - 9
After the cold fermentation, remove the dough from the refrigerator. Gently divide the dough into two equal portions. Form each portion into a tight ball.
⏱️ 5 min - 10
Place each balled dough portion into separate lightly oiled containers. Cover them and let them rest at room temperature for 3 to 5 hours. This final proofing allows the dough to relax and become easier to stretch.
⏱️ 300 min - 11
Once the dough has proofed, it is ready to be stretched by hand into your desired pizza shape. Add your favorite toppings, such as sauce, cheese, and basil, and bake in a preheated pizza oven until the crust is golden and cooked through.
- 12
Serve your homemade pizza and enjoy!