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BASIC 24 HOUR PIZZA DOUGH
- Initial fermentation 20 minutes covered room temperature
- Bulk fermentation 2 hours covered room temperature
- Divide, shape and cover dough 10 minutes
- Second fermentation 24 to 48 hours refrigerated
- Sample Schedule: Mix the dough at 5PM, shape into dough balls at 7PM, cover
and refrigerate. Make pizza the next evening (optimal) or the day after that (still
very good)
1. Measure and Combine the Ingredients: Using your digital scale, measure 300
grams of 90° to 95°F (32° to 35°C) water into a 6-quart dough bowl. Measure
12 grams of ne Mediterranean Sea Salt, add it to the water, and stir or swish
around in the tub until it’s dissolved. Measure 1.5 grams of instant dried yeast.
Add the yeast to the water, let it rest there for a minute to hydrate, then swish it
around until dissolved. Add 500 grams of our (preferably 50/50 mix of Caputo
00 Pizza and Chefs our) to the water-salt- yeast mixture.
2. Mixing the Dough: Mix by hand, rst by stirring your hand around inside the
dough tub to integrate the our, water, salt and yeast into a single mass of
dough. Continue for just about a minute or two. The target dough temperature
at the end of the mix is 80°F (27°C); use your probe thermometer to check it.
3. Knead and First Rise: Let the dough rest for 20 minutes, then knead it on a work
it on a hard surface with a very light dusting of our for about 2 to 3 minutes.
The skin of the dough should be very smooth. Place the large dough ball, seam
side down, in a lightly oiled proong box or bowl. Cover with a tight tting lid or
plastic wrap. Let the dough rest for 2 hours at room temperature (assuming 70°
to 74°F/21° to 23°C) for the initial rise.
4. Shape and Divide into Dough Balls: Moderately our your work surface about
2 feet wide. With oured hands, gently ease the dough onto the oured work
surface. With your hands still oured, pick up the dough and ease it back down
onto the work surface in a somewhat even shape. Dust the entire top of the
dough with our, then cut it into 3, 4 or 5 equal-sized pieces, depending on the
size of pizzas you want to make, using your scale to get evenly sized dough balls.
Shape each piece of dough into a medium-tight round balls.
5. Final Fermentation: Put the dough balls, seam side down back into your lightly
oiled proong box, leaving space between them to allow for expansion. Lightly
our the tops and tightly cover with lid plastic wrap if using separate bowls and
put them into the refrigerator. Refrigerate until ready to make pizza, either the
next evening (24 hours ideal) or the day after (still good).
6. Time to make the Pizza!: Remove the dough balls from the fridge 2–3– 4 hours
before making pizza. This timing all depends on your room temperature. The
dough should be at room temperature (about 72°F) when you are ready to cook
the pizzas.
SOURDOUGH RECIPE
Use high-protein, unbleached our (bread our) — if you want to change to 00 our
then also drop hydration down to 60-62%
• 65%hydration • 25% sourdough starter • 2%salt
1. Mix/dissolve the starter into the (room temp) water
2. Add salt
3. Mix in our until it forms a shaggy ball, cover with plastic- wrap and allow to rest
for 20 minutes.
4. On oured surface, stretch and fold for 2-3 minutes (to develop gluten structure)
form a ball and place in a lightly-oiled container and cover with plastic wrap.
Allow to rest at room temp for 2 hours and then place in refrigerator for 24-48
hours.
5. On baking day, remove from refrigerator, form into balls, cover and allow to
come up to room temp (4-5 hours) and bake your pizzas.
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