SAVE THIS DOUGH RECIPE! The question I get the most often is about how to make my dough. I’ve been promising the updated dough video for a while now and it’s finally here. This dough cold ferments for 2-7 days. It’s super strong, incredibly versatile and packed with flavor. See below for the full recipe: Makes 1,500g of dough (6 x 250g dough balls) -31.5 oz @mulinocaputo 00 flour -18.3 fl oz water -2.1 oz water (save for later) -0.105 oz yeast -0.945 oz salt 1. Add 18.3 fl oz of cold filtered water to your mixer. Add yeast and stir until cloudy. 2. Add flour and mix on low until combined. 3. Add remaining water and mix on high 4. While the last of the water is absorbing, begin adding salt slowly 5. Mix on high until the dough begins to clean the bowl. Keep mixing until the dough is strong and smooth. 6. Refrigerate 1-2 hours, this step is crucial to strengthen your dough before balling. 7. Ball your dough and cold ferment in fridge for 2-7 days. You can use it dough as soon as 1 day later. It’s best around days 2-4. On days 5-7, your dough will start to lose strength, but gain a ton of flavor. 7. When you’re ready to make pizza, take the dough out of the fridge 1-2 hours before stretching. 8. Stretch, top, bake and enjoy! #GriffinBakerPizzaMaker #dough