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 ®
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingsteel.com.
Ingredients
- 500 g bread flour
- 16 g sea salt
- 1 g instant yeast (about 1/4 tsp)
- 350 g water (room temperature)
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