This 72 hour pizza dough is going to change your home pizza game, forever. The end result is a pizza dough that compares to some of the top pizzeria's in the country. Don’t let the name intimidate you, the active time for this dough is only 15 minutes-and that includes clean up.
- 1100 grams (7 1/2c) bread flour (100%)
- 38 grams (4 tsp) fine sea salt (3%)
- 2 gram (1/2 tsp) active dry yeast (.02%)
- 780 grams or 3 1/4 cups of water (70%)
- In a large bowl, whisk together the bread flour, salt, and yeast.
- Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won't become elastic, but should easily form a loose ball.
- Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin.
- Place on counter and let sit 24 hours at room temperature. It will double in size and you may see bubbles forming on the surface.
- Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Wet or lightly oil your hands again.
- Divide dough into seven equal portions and make your dough balls.
- Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours.
- Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable.
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