The secret Ingredient to great pizza. Detroit Pizza. @Baking Steel BakingSteel Pizza Dough 72 Hour Pizza Dough Ingredients (makes 3 to 4 pizzas) 500 grams (3 1/2c) bread flour 16 grams (1 tsp) fine sea salt 1 gram (1/4 tsp) active dry yeast 350 grams or 1 1/2 cups of water Directions 1. In a large bowl, whisk together the bread flour, salt, and yeast. 2. 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. Knead for 3-4 minutes to remove clumps. The dough will become one large ball and be very sticky. 3. Place the dough in a bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin. 4. 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. 5. Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Flour up your hands. 6. Divide dough into 3-4 portions and make your dough balls. (bakingsteel.com/blog/dough-balls) 7. Place the dough balls into oiled cylindrical airtight containers, date the containers, and place in the fridge for 48 hours or up to 96 hours before use.
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