🌚 Ken Forkish's 24-48 Hour Pizza Dough 🐐
YIELD: 4 dough balls (10-12in thin-crust pizzas)
SOURCE: The Elements of Pizza
STORAGE: 24hr refrigerated.
SAMPLE SCHEDULE: Mix at 7pm, shape dough balls at 9pm, make pizza the next evening.
INGREDIENT QUANTITY PROCEDURE
water
350 g
  1. 1 Heat to 90°-95°F.
sea salt
13 g
  1. 2 Dissolve into water.
instant dried yeast
1.5 g
  1. 3 Add to water, let hydrate, then swirl in.
00 flour
500 g
  1. 4 Mix into a dough, alternating between folding and pincing.
  2. 5 Cover and let rest at room temp for 20 minutes.
olive oil
  1. 6 Knead with a light dusting of flour.
  2. 7 Cover tightly in an oiled bowl.
  3. 8 Proof at room temp for 2 hours (assuming 70°-74°F).
  1. 9 Divide into four dough balls.
  2. 10 Place in a floured or oiled container, covered.
  3. 11 Proof in the refrigerator for 20+ hours.
  1. 12 Remove from fridge at least 1 hour before baking.
SCALING: