And we had our Baking Steel fired up so we were able to make a pizza using our 72 hour fermented dough toward the end of class. So fun and thank you guys…..
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72 Hour Pizza Dough Recipe (makes 4 – 12” Pies)
Scale recipe up or down using the percentages
Ingredients
500 grams (3 3/4 cups) organic bread flour (100%)
16 grams (2 tsp) fine sea salt (3%)
1 gram (1/4 tsp) active dry yeast (.02%)
350 grams or (1 1/2 cups ) of water (70%)
Directions
In a large bowl, whisk together the bread flour, salt, and yeast.
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 with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won’t become elastic, but should easily form a loose ball.
Place the dough in a bowl and cover with an air tight lid or plastic wrap.
Place dough container in refrigerator for up to 7 days. Remove portions as needed and goto next step.
Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Wet or lightly oil your hands again.
Make your dough balls.
Place the dough balls on a sheet tray and lightly flour and cover. Let proof for 4-6 hours to allow the glutens to relax.
Turn on your oven about 1 hour prior to pizza making with your Baking Steel or pizza stone on the top rack, preheat at 500 F.
Make your pizza.