in Italy

Classic Italian pizza dough – 48 hours

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Ingredients for 8 servings:

  • 1 kg wheat flour type 405 or Tipo 00
  • 3 g fresh yeast (no more!)
  • 650 g water, cold
  • 3 g salt

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Total time approx. 2 days 15 minutes

Dissolve the yeast in the water. Sift the flour. Add the water-yeast mixture to the flour and knead. Finally, add the salt and knead the dough thoroughly. Let the dough rise in a smooth plastic container in the refrigerator for 24 hours (bulk fermentation). Then form into 8 equal-sized balls (based on 1 kg of flour) and let them rise for another 24 hours (final fermentation). Then roll out, top, and bake.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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