How To Master A 3 Day Pizza Dough Recipe at Home
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- čas přidán 9. 10. 2020
- The recipe that is taking the internet by storm:
Make this 3 day pizza dough and your pizza at home will be legendary. One day pizza dough is good, two days really flavorful, but by day 3 pizza dough has reached it's peak. A 3 day pizza dough made on a Baking Steel is going to upgrade your status to legendary pizza maker at home.
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For more recipes: shop.bakingsteel.com
TimeStamp
0:00
0:25 The logic of a 3 day dough
0:44 Pizza dough ingredients, flour salt water and yeast.
1:16 whisk yeast and flour together
1:29 dissolve sea salt in water
1:43 Combine salted water into flour mixture
2:06 combine all ingredients and knead for 2-3 minutes
3:04 place dough mixture into covered bowl rest at room temp 8-10 hours
3:35 Place dough in fridge for 2 full days
4:03 Remove dough from fridge and divide into equal portions 240 grams each
4:25 How to make pizza dough balls
5:30 Allow dough balls rest for several hours before stretching
3 Day pizza dough
Ingredients
500 grams organic bread flour
350 grams filtered water
16 grams sea salt
1 gram active dry yeast
1-3 days of fermentation
I WOULD LIKE TO THANK-YOU VERY MUCH FOR YOUR 72HR DOUGH. I MADE A 16IN 3 TOPPING PIZZA AND LIKE YOU SAID IT WAS LEGINDARY.
This dough is fantastic - thank you!
I have practically tried every dough recipe on CZcams, this hands down is the easiest and the best by far! Thank you Andris for sharing!!! PS..order Andris’ baking steel, makes a world of difference!
Finally, a pizza dough recipe that is at least the equal of any pizzeria and frankly better than most! I've tried so many different recipes. The ones on the back of well-known yeast packets are dull. But this is amazing. Took time, no doubt, and as the concoction brewed in the fridge I had my doubts, but boy was I wrong. This dough was easy to work with and the results are fabulous. Great texture and taste. The baking steel was vastly better than my old pizza stone. Thank you for this video!
Definitely will try! Love my baking steel!
Thanks for producing the Baking Steel-it is a game changer! Thank you also for all the informative classes and videos such as this one. In your cookbook, you suggest a 24 hr ferment on the counter, followed by forming the dough ball which is placed in an oiled container to ferment for 48 hrs. Have you found the dough is better (how can it be better?), when you wait until pizza day to form the dough balls?
Appreciate the video demonstration. I learn something new each time I watch - thank you.
I've made this dough once and it is awesome. We cut the dough into thirds and froze 2 balls and used them a couple weeks later and were still just as good.
I like these long slow fermented doughs not just for the superior flavour but because they can be made quite wet and don't really require much kneading, the ferment time does most of the work and you can even just keep it in the bowl you mixed it, folding it a little with a spatula over the three days.
I made this recipe for the first time this week. A full 72-hour ferment. I made one adjustment, however, using 3 grams of active dry yeast. It’s a great recipe, and the pizza was really good, cooked perfectly on the Baking Steel.
Can you do this in a kitchen aid mixer with dough hook?
Hi, Andris. Lately, I've seen people demonstrating a stretch and fold technique on dough after the fermenting...folding each of the 4 corners in several times, resting, repeating a few more times. This is the first time I've seen that. Do you do that as well, or do you do this way of folding that your video shows? Is one way any better, or are they just two different ways to do the same thing? Thanks for info. I appreciate it.
Andris,
muchas gracias por la receta y de esta forma hay que explicar a los que somos menos expertos😁
How do we stretch and bake the final product? Is there a video for that?
Best dough - thanks!
So if I start monday evening will it be over fermented by Friday???
Is it OK to leave the dough in the frig an extra day?
Love this dough recipe, i use it all the time with my pizza steel. Right now my oven is out of commision, until my replacement part comes in. Can't wait for the part to come in, so I can make my pizzas again.
I make home brewed beers and ales. To get a great start on the wort fermenting, I create a yeast start, where I add dry malt to water, heat it to dissolve the dry malt, then pitch the yeast into the mixture after it cools to give them a head start to start multiplying by the billions. I figure that it should work with dough as well, both are grain products. Have you tried doing a yeast starter in making your dough? BTW, great specialty crafted pizza goes well with a good craft beer. I made a thick crust pizza last night, and my taste tester said go with a thick crust and put the entire garden on it, plenty of onions, peppers, garlic, mushrooms, olives, as well as crushed tomatoes. Fresh oregano and parsley topped the finished product. Net result, nice bread texture, no sogginess, crisp crust, excellent flavor and it paired well with an IPA. Taste tester said it was an A+ combination.