Whether you are prepared with your homemade dough in the fridge, or on an urge you want pizza tonight. Which to me is almost a daily craving. The challenge for making our 72 Hour Fermented pizza dough is preparation. So many of you have asked if there is an alternative. So today we are sharing our "you want to make homemade pizza tonight" dough recipe.
The good news, we're using the same four basic ingredients, flour, salt, water and yeast. In fact, we're only making a few small changes. First things first, we still need to measure our ingredients with our digital scale, don't have one yet? Look no further, our Maestro scale will do the trick and measure your ingredients perfectly.
Once you have portioned your ingredients it's time to get to work. If you want pizza tonight, better start this homemade pizza dough around noon. It takes a few hours of preparation, most of that time is for a couple of proof's. We're going to whisk together our dry ingredients, then warm up the water. If you don't have a thermometer that's ok, just blast your faucet water as hot as it will get, that should do the trick. The hot water will activate the yeast a bit faster, because we don't have a whole lot of time. Combine the hot water into the flour mixture and knead it for a couple of minutes. Set it on the counter and let it rest for 30 minutes. Then yank it out and knead again for 2 or 3 minutes. Then cover again and let it proof for a couple of hours. Next, make your pizza….
Have more time than that, try our 72 Hour Pizza Dough Recipe.
Now go make some pizza and tell us all about it...
You want to make homemade pizza tonight - dough recipe
500 Grams bread flour (use any flour combination)
16 grams fine sea salt
2 gram active dry yeast
350 grams warm water, about 105 F
1. Combine all your dry ingredients into a bowl and whisk.
2. Add warm water into dough mixture and mix thoroughly. Lightly dust a work surface, remove mixture and knead for 2 minutes. Cover and let rest for 30 minutes.
3. After 30 minutes, knead dough again for 2 minutes. Place back in bowl, cover with plastic wrap or a wet towel and let proof for 2 hours, it will double in size.
4. Remove from bowl, divide into equal portions, we made 3 dough balls. Then ball the dough and place on sheet tray. Cover with plastic wrap for an hour or two and get prepared to make pizza!
5. If you have any leftover dough (yeah right?), place in a lightly oiled container and throw in the fridge. It's good for at least a week...