Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, 48h pizza dough. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
I have read the Ken Forkish "The Elements of Pizza" book cover to cover and I'm ready to try my second pizza from his techniques. Roll dough onto a baking sheet or pizza stone and add your favorite sauce and toppings. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts.
48h Pizza Dough is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. 48h Pizza Dough is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have 48h pizza dough using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make 48h Pizza Dough:
- Prepare 500 g strong white bread flour
- Make ready 5 g active dry yeast
- Get 2 tsp fine sea-salt
- Get 320 ml tepid water
There are hundreds (thousands?) of ways to make pizza dough, but this recipe is a favorite of mine. It is best if prepared in advance and refrigerated overnight. Refrigerated dough will keep several days. It may also be successfully frozen and thawed.
Instructions to make 48h Pizza Dough:
- Sift the flour into a bowl, add the yeast, salt and water
- Knead until combined - this should take around 5 minutes
- Leave the dough to rest for 10 minutes in a covered bowl
- Knead the dough for another 5 minutes, until smooth - add flour if needed
- Cover the dough in a bowl and leave in the fridge for at least 48 hours
- Remove 3 to 4 hours before cooking. Divide the dough into pieces and leave covered to rest for approximately 3-4 hours
- Prepare and bake (220°C - 6-7 minutes)
Refrigerated dough will keep several days. It may also be successfully frozen and thawed. Keeping preweighed individual frozen dough balls on hand makes it easy to have pizza whenever you. This W factor indicated dough elasticity and extensibility. As a test we made pizza dough with short, medium and long fermentation times.
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