24 Hour Pizza Dough

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Weigh out all your ingredients: 3 cups bread flour, 1 cup all-purpose flour, 1 teaspoon instant dry yeast, 1 tablespoon sugar, 1 tablespoon fine salt, 1 1/4 cups cold water, and 2 tablespoons olive oil.

Mix all the dry ingredients together: yeast, sugar, and salt until evenly incorporated.

Add cold water (around 50°F) and olive oil to the dry ingredients.

Mix everything together using a spatula until it starts to come together, scraping the sides as needed.

Dump the mixture onto a countertop and begin kneading by pressing and stretching the dough, tearing strands to build gluten.

Knead for about 5 to 6 minutes, adding any remaining dry bits from the countertop into the dough as you go.

If the dough is too sticky, let it rest for about 15 minutes before continuing to knead.

Check the dough temperature, aiming for around 72-73°F to avoid overproofing.

Form the dough into a ball and place it in a lightly oiled bowl or Tupperware container, cover it, and let it rest for 30 minutes.

After 30 minutes, perform the first stretch and fold: wet your hands, fold the dough over from one corner, rotate, and repeat until you've done this four times, tucking it into a ball at the end.

Cover the dough and let it rest for another 30 minutes.

After the second 30 minutes, perform the window pane test by pulling the dough from two sides to see if it stretches thin without tearing.

If it tears easily, perform another stretch and fold, then shape it into a ball again.

Let it rest for another 30 minutes and repeat the window pane test again.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens