Pizza Dough
- Makes4 8-ounce portions
- Cook Time1½ days
- Active time plus cooling20 minutes active
- 9
Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.
Tip
Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.