Overnight Pizza Dough
Pizza
- Blandingsforhold
- 90% vanlig mel
- 10% rug mel
- 70% av det i vann
- 1,5-2% salt
- 3% gjær
- Eksempel
- 900g vanlig mel
- 100g rug mel
- 700g vann
- 2g salt
- 3g gjær
- Timing
- 1t benk
- 16t kjøl
- 250g emmer
- 1-2t benk
Overnight Pizza Dough
Prep Time: 3
Total Time: 24
Serves: 4
Ingredients:
- 1000 grams of bread flour
- 750 grams of water*
- 20 grams of salt
- 1 teaspoon of yeast or 150 grams of sourdough starter
Instructions:
- To a standing mixer, add in the bread flour, water, salt, and yeast. Knead on low until a dough is formed (about 1 minute) and then increase the speed to medium until a smooth elastic dough is formed (about 2 minutes).
- The dough should be tacky but shouldn't stick to the side of the bowl. If you find that the dough is too wet, stop the mixer and wait 10 minutes. The flour should absorb some of the excess water.
- Next, remove the dough from the bowl and onto a lightly floured surface. Shape into a ball and place in a lightly greased bowl/container. Cover with a towel or plastic wrap and let it rest for 30 minutes.
- Once the 30 minutes are up, do a set of stretch and folds to help develop the gluten structure (see photos above for reference). Cover the dough and let it rest for another 30 minutes.
- Repeat step 3, two more times for a total rest time of 1 1/2 hours and a total of 3 stretch and folds.
- Finally, let the dough double in size (about 1 ½ - 2 hours) on your countertop.
- Once the dough has doubled in size, dump the dough out on a lightly floured working surface and cut into four equal pieces. If you want you can weigh them out equally using a scale.
- Shape each dough into a tight ball and place in a lightly greased tray. Make sure they are at least two inches apart to allow for spreading and proofing. Cover the dough balls and let proof overnight.
- The following morning, dough balls are ready to be used! You can keep them in the fridge for one more day if needed but otherwise they are ready to go!
Please note: Pizza dough ranges from 65-75% hydration. The higher the hydration the more airy the final dough will be but will be tougher to work. The lower the hydration, the is easier to work with but the final dough will be less airy!