Long Ferment Pizza Dough
  1. Cool water to under 60°F

  2. Mix water + active dry yeast

  3. Add flour + olive oil, mix 2 minutes

  4. Add sugar and salt on low

  5. Mix 10 more minutes

  6. Cover, rest 1-3 hours

  7. Shape into 270g balls, seal seam

  8. Refrigerate 2-4 days (72 hours)

  9. Bring to room temp before using

Course🍽️Main Course

Diets🌱Vegan...

Category🌾Dough

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 2h

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