Three Day Pizza Crust
Need a fun family friendly activity? Or great team building experience?
Make some pizza together!
Want a list of reasons why it's a great idea?
By cold fermenting the dough in this recipe you achieve a spectacular, complex flavor which is a little nutty and delightfully yeasty. Sure to please both true pizza connoisseurs and your average 10 year old. The cool part about developing the flavor? It just takes time, not effort. Mix it up and throw it in the fridge? Anyone can do that.
Plus, having a great crust recipe up your sleeve is awesome. And homemade crust makes you look like a champion. Win win.
Now that you're convinced that pizza is tasty and making homemade crust isn't much work, let's begin.
And don't forget the apron. You will for sure end up with flour on your clothes.
I hate to make it sound this simple, but it really is.
Carefully weigh out flour and salt into the bowl of a stand mixer.
Measure in yeast. If you have a micro-scale you can try to weigh this, but honestly the amount is too small for most kitchen scales to recognize accurately so you might as well just measure it out.
Mix that for a few seconds with the dough hook. Add the water. Room temperature is fine.
Start the mixer on very low. After the dough comes together, mix on low-medium for 2-3 minutes.
Cover with plastic wrap and leave on the counter at room temperature to prove for 12-24 hours or until doubled in size.
Using the trusty scale again, measure out individual portions of 240 - 250 grams... should be about 7.
Once the dough is divided, shape and pinch them into round dough balls. Store in individual airtight containers and refrigerate for 2-5 days. They will slowly double in size.
When ready to make the pizza, leave them to come to room temperature for an hour while you preheat your baking stone or baking steel. Meanwhile prep all of the ingredients you'd like for toppings. We used:
Shape your dough into round-ish circles on the pizza peel (or cutting board in our case). Top with your desired toppings. Transfer to baking steel. Bake for 8-10 minutes at 500F.
Alternatively it involves 3 people to hold and scrape the stuck dough off the peel into a weird oblong shape with half of the toppings falling off.
Make some pizza together!
Want a list of reasons why it's a great idea?
- It's easy prep
- It involves everyone no matter the age
- It can accommodate the pickiest of eaters
- It's DELICIOUS! (Obviously pizza awesome in itself, but a great crust is a necessity. )
Plus, having a great crust recipe up your sleeve is awesome. And homemade crust makes you look like a champion. Win win.
Now that you're convinced that pizza is tasty and making homemade crust isn't much work, let's begin.
And don't forget the apron. You will for sure end up with flour on your clothes.
I hate to make it sound this simple, but it really is.
Carefully weigh out flour and salt into the bowl of a stand mixer.
Measure in yeast. If you have a micro-scale you can try to weigh this, but honestly the amount is too small for most kitchen scales to recognize accurately so you might as well just measure it out.
Mix that for a few seconds with the dough hook. Add the water. Room temperature is fine.
Start the mixer on very low. After the dough comes together, mix on low-medium for 2-3 minutes.
Cover with plastic wrap and leave on the counter at room temperature to prove for 12-24 hours or until doubled in size.
Using the trusty scale again, measure out individual portions of 240 - 250 grams... should be about 7.
Once the dough is divided, shape and pinch them into round dough balls. Store in individual airtight containers and refrigerate for 2-5 days. They will slowly double in size.
When ready to make the pizza, leave them to come to room temperature for an hour while you preheat your baking stone or baking steel. Meanwhile prep all of the ingredients you'd like for toppings. We used:
- Sauce: pesto, BBQ, marinara
- Meats: Chicken, bacon, sausage, pepperoni
- Veggies: onions, banana peppers, jalapenos
- Cheese: 4-cheese pizza blend and fresh mozzarella
Shape your dough into round-ish circles on the pizza peel (or cutting board in our case). Top with your desired toppings. Transfer to baking steel. Bake for 8-10 minutes at 500F.
There is definitely a technique to transferring the pizzas from the pizza peel to the steel. It involves lots of flour, some gently shaking to keep the dough rolling, and a smooth motion. Plus a lot of practice.
I mean... it takes practice. (See how they get progressively more round?)
Either way bake it and devour it. You'll have a crispy crust and awesome flavors.
Three Day Pizza Crust
Ingredients
- 1100 grams bread flour
- 38 grams fine sea salt
- 1/2 teaspoon active dry yeast
- 780 grams water, room temperature
Instructions
- In the bowl of a stand mixer, mix together flour, salt and yeast together using the dough hook.
- With the mixer on the slowest setting, slowly add the water until just combined, then turn to low/medium speed and mix for 2-3 minutes.
- Place the dough in a lightly oiled bowl and cover with plastic wrap.
- Allow to sit at room temperature for 12-24 hours or until doubled in size.
- Divide dough into equal portions of ~240 grams each, and pinch into balls.
- Place each portion in an oiled airtight container, cover with a lid, and place in the refrigerator.
- Cold ferment for 2-5 days.
- When ready to bake, bring to room temperature for an hour before shaping the dough.
- Heat baking steel in the oven for at least 30 minutes at 500 F.
- Add desired toppings and transfer to baking steel. Bake for 8-10 minutes until bubbly and crisp.
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