24 Hour Pizza Dough

This is one of my favorite recipes of all time. The weekend approaches fast and sometimes I forget to make dough several days in advance. This is the perfect recipe for dough the day before that still packs incredible flavor, texture and an active gluten network. The dough can be finicky based on the room temperature. And because this is at room temperature the whole process, the amount of yeast is incredibly small. If it’s more humid outside, I use even less yeast. Roughly 0.04%. And when it’s cold outside I use 0.06-0.08% yeast. Like I said barely any. Here’s the recipe again for 2 16 inch pizzas or 3 12 inch pizzas: -350 g bread flour -150 g all purpose flour -13 g salt (2.5%) -0.3 g instant dry yeast (.06%) -310 g cold water (use crushed ice to get temperature around 45°) (62%) - 10 g olive oil (2%) -10 g sugar (2%) If you are using a stand mixer, here’s my recommendation: -add you water, flour, yeast and sugar -mix on low for about ten minutes, or until the dough reaches 60° -cover and rest for 30 minutes -add the salt and mix for 3 minutes on low -add half the oil and mix on medium until absorbed. Then add the other half -once all the oil is absorbed, drop the speed back down to low until the temperature is roughly 70° -cover and rest for 30 minutes. -do at least one series of stretch and folds and check the window pane test.