MASTER CHEF
®
12˝ TABLETOP GAS PIZZA OVEN
19
72-HOUR PIZZA DOUGH
72-HOUR PIZZA DOUGH
YIELD: 6 pizzas (roughly 10˝/25 cm diameter)
INGREDIENTS:
• 800 g Bread flour
• 2.84 g coarse salt
• 1.42 g dry active yeast
• 350 mL water, room temperature
METHOD
1. Combine flour, salt, yeast in the bowl of a stand mixer using the dough
hook attachment or combine in a regular mixing bowl.
2. Slowly, stir in water to combine.
3. Stop mixing and let stand for 30 minutes. Cover the bowl loosely with
a towel.
4. Knead for 7-10 minutes on medium speed in a mixer (or 10-12 minutes by
hand), until dough is smooth and elastic.
5. Remove dough from mixing bowl, and form into a tight ball on your
countertop. Don’t use any flour during this step.
6. Place dough ball in a container with an airtight lid, or seal the container
with plastic wrap. Make sure the bowl is large enough to allow the dough
to double in size.
7. Place container in fridge for 24 hours.
8. After 24 hours, remove the dough and portion to 250 g each. Deli
containers are handy here; otherwise, use small bowls.
9. Place back into the fridge for another 48 hours.
10. Remove the dough from the fridge 2 hours before you want to bake your
pizzas, and let the dough come to room temperature.
11. Cover loosely on the countertop and allow to rise and warm before
shaping your pizzas on a floured surface. Use semolina flour, as it does not
char as easily.
Quick Start Video
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