72-hour pizza dough
photo by Jennifer Johnson
This recipe is adapted from Jim Lahey’s No-Knead Dough recipe. Don’t let the name intimidate you—it’s really easy and most of that time is just for the dough to rise.
3 3/4 cups (500 grams) bread flour, plus extra for dusting
2 teaspoons (16 grams) fine sea salt
1/4 teaspoon (1 gram) active dry yeast
1 1/2 cups (350 grams) water, at room temperature (about 72°F)
Olive oil, for greasing
- In a large bowl, combine bread flour, salt, and yeast.
- Slowly add water and use a wooden spoon to mix until thoroughly combined.
- Transfer dough to a clean counter and lightly knead for 2-3 minutes to remove any clumps.
- Return dough to bowl and cover with a clean, damp cloth or plastic wrap. Leave on counter and allow to ferment for 24 hours at room temperature.
- After 24 hours, lightly grease 4 round plastic containers on bottom and all sides. Lightly flour a work surface.
- Remove dough and divide into 4 equal portions. Place 1 portion of dough between your hands and fold 2 sides into center. Rotate dough 90 degrees and fold into center again. Continue this process until a ball is formed. Place smooth side into palm of your hand and pinch seam closed.
- Place dough into a prepared container and continue with remaining 3 dough portions. Refrigerate for 48 hours.
- After 48 hours, use dough or freeze for up to 1 month.
Makes 4 10-inch doughs.
cook’s note: When ready to use dough from freezer, remove 24 hours before you need it and allow to defrost in refrigerator overnight before using.