72-Hour Pizza Dough Recipe, No-Knead Cold Ferment – Baking Steel ®
The gold standard of homemade pizza dough. 24 hours room temp, 48 hours cold ferment. No knead, 70% hydration, deep flavor. Makes 3 pizzas. — Baking Steel ®
Ingredients
- 500 g bread flour (we recommend Central Milling Organic)
- 16 g sea salt
- 1 g instant yeast (about ¼ tsp)
- 350 g water (room temp)
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