Let’s Make Basic Overnight Pizza Dough
Making food, that’s good enough. Pastry student. Home cook.
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In a small bowl combine 1/8 tsp yeast and 1 TSBP lukewarm water. Set aside.
1
Autolyse: Combine 500g flour and 350g warm water in a large bowl or mixing bucket.
2
Mix with a dough whisk or wooden spoon until a shaggy dough forms.
3
Fold the dough over itself a few times to incorporate any loose flour. Cover and rest 30 mins.
4
Sprinkle 10g fine sea salt over the dough. Then pour in the yeast mixture.
5
Use a wet hand to pinch & fold the dough to dissolve and incorporate the salt. Cover, rest 30 mins.
6
Apply a set of folds to the dough. Flip it over so the seam side is down. Cover and rest 30 mins.
7
Apply a final set of folds. Flip seam-side down. Cover, rest overnight 12-14 hrs until 3x in size.
8
Divide the dough in 4 pieces. Shape each into a round ball. Place in oiled 32 oz deli container.
9
Cover and let rise in the fridge 5-6 hours before use. Dough will stay good in fridge up to 4 days!
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