the.practical.kitchen
Let’s Make Basic Overnight Pizza Dough
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In a small bowl combine 1/8 tsp yeast and 1 TSBP lukewarm water. Set aside.
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Autolyse: Combine 500g flour and 350g warm water in a large bowl or mixing bucket.
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Mix with a dough whisk or wooden spoon until a shaggy dough forms.
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Fold the dough over itself a few times to incorporate any loose flour. Cover and rest 30 mins.
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Sprinkle 10g fine sea salt over the dough. Then pour in the yeast mixture.
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Use a wet hand to pinch & fold the dough to dissolve and incorporate the salt. Cover, rest 30 mins.
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Apply a set of folds to the dough. Flip it over so the seam side is down. Cover and rest 30 mins.
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Apply a final set of folds. Flip seam-side down. Cover, rest overnight 12-14 hrs until 3x in size.
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Divide the dough in 4 pieces. Shape each into a round ball. Place in oiled 32 oz deli container.
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Cover and let rise in the fridge 5-6 hours before use. Dough will stay good in fridge up to 4 days!
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the.practical.kitc...
The Practical Kitc...
Making food, that’s good enough. Pastry student. Home cook.
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