We love pizza! Through our travels we have had some great pizza’s. From Otto Pizza in Portland, Monkeypod or the Flatbread Company on Maui, Pizzetta on Kauai, to the Garlic Flatbread at Finn’s in Victoria, they key is having the best pizza dough.
For a while now, we have been experimenting with making our own. However, we have struggled with finding a pizza dough recipe that met our high standards.
Recently, we discovered that most of our favorite pizzas, start with 3 day dough. That’s right, dough that takes 3 days to make.
After many attempts, finally, we have a keeper. Since this recipe only requires 4 ingredients, it is really easy to make despite taking 3 days.
Pizza Dough Recipe
- 3 3/4 cups Bread flour*
- 2 tsp salt
- 1/4 tsp active dry yeast
- 1 1/2 cups water
- Combine dry ingredients into a bowl and whisk.
- If you have a mixer, using the dough hook, slowly add water to dry ingredients, and mix thoroughly. All ingredients should be combined and a ball should form around the hook.
- No mixer, no problem. 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.
- Leave covered dough on the counter to bulk ferment for 24 hours at room temperature.
- After the dough has been fermenting for 24 hours, remove dough and place on lightly floured work surface.
- Divide dough into equal portions. To make 10" pies, divide equally into 4 portions. For 12 to 14" pies, divided equally into 3 portions.
- With each dough portion, form a dough ball.
- Lightly oil a containers with lids that will allow the dough to at least double or triple in size.
- Place one dough ball in each container and close lid.
- Store in refrigerator for the next 48 hours.
- On the 3rd day, remove from refrigerator at least 1 hour before use.
With this dough we made breadsticks and a couple pizzas. We used a Kamado Joe ceramic grill to bake the pizza. It works really well as it heats up to about 600 to 700 degrees. The crust is crispy on the bottom and a bit chewy in the center. Perfection!
We also made some cheesy garlic bread-sticks using this same dough. They were delicious, and almost as good as Finn’s.
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