Imported from the web

Overnight Pizza Dough

Name: Overnight Pizza Dough
Prep time: 20 min
Total time: 480 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 545 g Bread flour; 295 g All-purpose flour; 0.5 g Instant yeast; 21 g Salt; 16 g Sugar; 16 g Olive oil; 545 g Water (Use at 55°C.)

Recipe by Dave's Pizza Oven Facebook

Imported by Tyffany Patrier on SeeMeCook

A slow-fermented dough for three 16-inch pizzas, with a crunchy, airy, light crust and developed flavor. It rests overnight at room temperature and then spends one to two days in the refrigerator before shaping.

3 servings480 minItalian

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Ingredients

545 g Bread flour
295 g All-purpose flour
0.5 g Instant yeast
21 g Salt
16 g Sugar
16 g Olive oil
545 g Water (Use at 55°C.)

Steps

1
Add the bread flour, all-purpose flour, instant yeast, salt, and sugar to a bowl. Mix briefly to combine the dry ingredients.
2
Add the water at 55°C and the olive oil to the dry mixture. Mix with a rubber spatula or your hand until mostly incorporated; the dough will be sticky. Do not add more flour.
3
Continue mixing or kneading for 4–5 minutes, until the dough stops sticking to your hands. It may still look uneven rather than smooth. Check that the dough temperature is around 72°C, as stated in the source.
4
Place the dough in an oiled container, cover it, and let it rest for 30 minutes.
5
Wet your hands and perform four stretch-and-folds on the dough.
6
Cover the dough and rest it for another 30 minutes. Check the windowpane test; if the dough tears easily, repeat the stretch-and-folds and 30-minute rest cycles until it passes.
7
Leave the dough on the counter overnight, about 12 hours, until it has doubled or tripled in size.
8
Transfer the dough to the refrigerator for one to two days to develop gluten and flavor.
9
About five hours before making pizza, remove the dough from the refrigerator and shape it. Bake as desired; the source does not specify an oven temperature or baking time.

Notes

The recipe is stated to make three 16-inch pizzas. The source gives a dough temperature of around 72°C; verify this value, as it differs from the transcript's reference to 72 degrees without a unit. Baking temperature and duration are not provided.