We continue to tweak and tinker with our pizza. On Friday we, Aki, put together a stunning batch. Our pizza dough is no-knead. We let it rise for 24ish hours. We refrigerate the dough after rising to firm it up and make it easier to shape. We shape our dough into 210 gram portions. After shaping, we hold the dough in the refrigerator for up to 2 days. But usually, we are making pizza soon. We pull the dough out of the refrigerator 2 hours prior to our cook time. This gives it plenty of time to come to room temperature, soften, and rise one last time.
Pizza Dough vFall2016
– 100 grams smoked 00 flour
– 50 grams durum flour
– 750 grams AP flour
– 1.5 grams yeast
– 18 grams salt
– 28 grams olive oil
– 600 grams water
– 210 grams old dough
About the Author
