Clean recipe · bakingsteel.com
Easy 24-Hour Pizza Dough
Weeknight-friendly pizza dough with great flavor, stretch, and crust—no 3-day wait required. Mix it Monday night, bake it Tuesday night.
Original recipe: bakingsteel.com
- Yield:
- 3 servings
- Prep:
- 20 min
- Cook:
- 7 min
- Total:
- 24 hr 20 min
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Ingredients
- 500g organic bread flour
- 350g water
- 2g instant or active dry yeast
- 15g fine sea salt
- 5g sugar (optional)
- 10g olive oil (optional)
Instructions
- Whisk together flour, yeast, salt, and sugar in a large bowl.
- Add water and mix until combined.
- Knead until mostly smooth, about 3-4 minutes by hand.
- Add olive oil and knead again until incorporated.
- Bulk ferment at room temperature for 12-24 hours.
- Divide into 3 equal parts and make dough balls.
- Place in oiled containers or dough container and cover for 3 hours at room temperature.
- Stretch, top, and bake on a preheated Baking Steel at 500°F for 5-7 minutes until golden and crispy.