72 Hour Pizza Dough
Ingredients
Instructions
  1. Combine dry ingredients into a bowl and whisk.
  2. Slowly add water, using a wooden spoon mix thoroughly.
  3. Remove from bowl and knead for 2-3 minutes to remove any clumps.
  4. Place dough in a bowl and cover with a damp cloth or plastic wrap.
  5. Place on counter and bulk ferment for 24 hours at room temperature.
  6. Lightly flour a work surface, remove dough and place on floured work surface.
  7. Divide dough into equal portions. (this recipe makes 4- 10″ pies or 3- 12″-14″ pies)
  8. Next we’re going to make dough balls. Place one dough between your hands and fold two sides into center. Rotate 90° and fold into center, continue this process until a ball is formed. Place smooth side into palm and swiftly pinch the seam closed. You can be aggressive with the pinch. Gently roll between your hands to form a tight boule.
  9. Place dough into highly oiled plastic cylinders, date cylinders and place in fridge for 48 hours.
  10. Remove from refrigerator at least 1 hour before you use.