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24-hour-room-temperature-pizza-dough

This was my first recipe to ever go viral, almost 15 million views! I originally filmed it just to show a few people how I make my dough. I love this dough because the room temperature fermentation adds a ton of flavor that normally takes several days to build. It also adds a lighter, airier, but egg-shell like crust. Just note: the timing depends on your room temperature, which I explain below. TIPS: - Use a scale and a micro scale. They’re affordable and easy to measure more precisely. - If mixing by hand, cold tap water does the trick. - If using a mixer, use crushed ice to keep the water super cold. - Try to keep the temperature of the dough under 75 degrees throughout the process. The friction of the electric mixer can produce quite a bit of heat. - Add sugar in the dough for a deeper color on the crust. I find this REALLY helps in home ovens. I recommend 2% sugar (10g) in a home oven and 0.75% sugar (3.75g) in an outdoor oven. - If you start mixing and it’s way too sticky, let the dough sit, covered for 15-30 mins. - For the stretch and folds, do 2-4 series of folds if mixing by hand. If using a mixer, you might only need one series of folds. - Avoid storing the dough in room temps above 75 degrees. Warmer temps can overproof easier and it will be challenging to ball up. - “Advanced” method: Autolyse— just mix the flours, yeast and water. Incorporate all water and cover for 30-60 mins. Then add salt (and sugar). Pinch/knead with wet hands for about 5 mins. Then add olive oil and knead until fully incorporated.

Ingredients

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