Overnight Pizza Dough for a Pizza Stone in a Conventional Oven Recipe
The long fermentation period in this overnight pizza dough results in a wonderful crust that can stand up to your best toppings. This pizza dough recipes is from the 24-48 Hour Pizza Dough recipe in the book The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish. It's an outstanding book. If you love pizza, this is a must own.
Equipment
- Wood-fired pizza oven, stand-mixer is helpful.
Ingredients
- 14 grams fine sea salt
- 350 grams 95 degree water
- 1.5 grams instant dried yeast
- 500 grams Caputo "00" Pizzeria Flour
Instructions
- Add the sea salt to the bowl of a stand mixer. Add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast. Add the flour and mix with a dough hook until it just comes together and there are no stray pieces of dough on the bottom of the bowl. Cover and let rest for 20 minutes.
- Knead the dough with the dough hook on the mixer's slowest speed for three minutes. Increase the speed to the next lowest setting and mix another three minutes.
- Carefully place the dough ball in a dough tub or bowl sprayed with a little cooking spray and let rise for two hours.
- Place the dough ball on the countertop keeping it as round as possible. Cut the ball into three pieces as if you were cutting a pie into three pieces. Fold each ball two or three times and tighten into a ball. See video link for instructions on how to do this. Place all three balls in a tub or on a dinner plate that has been sprayed with cooking spray. Cover and refrigerate overnight. Take dough out of the refrigerator an hour before making pizza.
Video
Nutrition
Serving: 8ozCalories: 152kcalCarbohydrates: 32gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 454mgPotassium: 46mgFiber: 1gSugar: 1gCalcium: 7mgIron: 2mg
Tried this recipe?Let us know how it was!