Is 27 hours a long time to wait for pizza dough? Yes. Is it worth it? Absolutely.
27 Hour Pizza Dough
547 g bread flour
11 g fine sea salt
1 g active dry yeast
405 g water
18 g extra virgin olive oil
- Mix all of the dry ingredients in a large mixing bowl. Add the water and the olive oil and mix until a shaggy dough forms and there is no flour at the bottom of the bowl. Cover the bowl with plastic wrap and let rest for one hour.
- After an hour, uncover the bowl and grab the edge of the dough that is furthest away from you. Stretch the dough up and fold it towards you. Turn the bowl 90 degrees and repeat the stretching and folding seven more times. Cover the bowl and let the dough rest for an hour, repeating the process two more times.
- After the third set of stretch and folds, cover the bowl and place it in the fridge for twenty four hours.
- Remove the dough from the fridge and place on a lightly floured surface. Divide the dough into four equal pieces and roll into balls. Lightly oil a 9x13 baking tray and place the dough inside, rolling each ball in the oil until well coated. Cover the baking tray and store in the fridge for up to five days.
- It takes 27ish hours for this pizza dough to be ready, but only 10ish minutes are active. The rest of the time, the dough rests on your counter or in the fridge.
- Use the highest quality olive oil you can afford. It truly makes a difference in the taste of the dough.
- We knead the dough using a technique called stretch and fold, where you grab the edge of the dough furthest away from you and stretch it up and then towards you before turning the bowl 90 degrees. You repeat this four to eight times for one set of stretch and folds.
- The dough will feel clumpy in the first set of stretch and folds but will smooth out by the last one.
I have tried many times to come up with a pizza dough recipe I actually like.
Specifically, a pizza dough that doesn’t taste like bread once baked.
Now, you might say, “But Dee, pizza dough is bread.”
Technically, yes, but if I wanted pizza to taste like a sandwich, I would make a sandwich.
So how do you make the pizza dough taste like pizza dough?
Lots of time and a little bit of yeast.