Pizza Dough Recipe
This pizza dough might take 3 days to make, but the end result is well worth it.
active dry yeast
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.
*If you don't have any bread flour on hand, you can just use all purpose flour.