Video Description

Simple, amazing, overnight Pizza Dough (Convenient Pizza Dough) Prep: 15 min. + 3 hr. rest + overnight(s) Cook Time: 10 minutes Serves: 2 – 4 Makes two, 12 – 14 inch (30 – 36 cm) pizzas Verbiage: Such a flavorful and versatile pizza dough, with all the added benefits of a day or 2 of cold fermentation. Easily and quickly make the dough, then enjoy it the next day, or day after that, and make pizza at a time that is convenient to you and your schedule. Ingredients: • 400 grams (14.1 oz) double zero flour (high protein 00 flour around 13%) • 4 grams (0.14 oz) (1 TSP) diastatic malt powder • 0.75 grams (0.026 oz) (1/4 TSP) Instant dry yeast • 260 grams (9.17 oz) warm water (90 – 95 deg F or 32 – 35 deg C) • 6 grams (0.212 oz) (1 TSP) fine table salt • 1 TSP extra Virgin Olive Oil (Optional: more for pizza topping) Process: • In a bowl, add the malt powder and the yeast to the flour, mix, set aside • In a separate bowl, add the salt and olive oil to the water, stir to mix/dissolve • Add the water mixture to the flour mixture and mix to form a shaggy dough, then squeeze the dough throughout, for 2 minutes, and form a smooth dough (it will be very sticky, but don’t worry, that’s normal and it will get better) • Cover and rest 15 minutes • Do a series of “folds” for 2 minutes (or knead for 2 minutes). To fold, grab one end of the dough, lift and fold it over. Continue this for 2 minutes and work your way around the dough • Cover the dough and let rest 2 – 3 hours (3 hour preferred) • Cut the dough in half, do a series of 10 folds, then shape each dough into a round (easy way is to cup your hands around the dough and pull it towards you, turn it and repeat a few times) (each dough ball should weigh close to 330 grams (11.6 oz)) • Put each dough ball in a separate container with a lid, and place them in the refrigerator, and leave overnight for use next day or the day after, at your convenience. • 1 - 2 hours before you are ready to make your pizza, take the dough out of the refrigerator, and let it come to room temperature. (preheat your oven 30 minutes at 500 degrees F (260 degrees C)) ( • You can now shape your dough and add your favorite toppings, place it into your pre-heated oven, onto your preheated stone or steel, and bake for around 10 minutes • Remove and enjoy PS I like to shape my dough into a 12 – 14 inch (30 – 36 cm) pizza, then brush extra virgin olive oil on the dough, then add my sauce, then add my cheese, then my other toppings, some examples are: olives, hot peppers, mushrooms, pepperoni, sausage, spinach, chopped artichokes, sweet peppers, sun-dried tomatoes, basil etc…