72 Hour Pizza Dough Recipe

Ever been to a pizza party and thought, "Gee, that was delicious! I wish I could make pizza like that at home".  Well, now you can.  Here's a quick calculator I made in Sheets.  Just enter how many personal pizzas you'd like make in the yellow box and the calculator will the rest for you.  In order to recreate the dough consistently you'll need a kitchen scale to weigh your ingredients.  You can find a scale starting at $15 on Amazon. ​

The Ingredients

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What to do With Those Ingredients

1. In large measuring cup stir and soften yeast in the tap water (at least 5min).
   
2. Sift flour into mixing bowl.
   
3. Mix in salt w/ dry flour in the main mixing bowl.
   
4. Stir in oil to water/yeast solution
   
5. Put mixing paddle on stand mixer and turn on to low setting
   
6. Slowly pour water/oil into running stand mixer
   
7. Stir for a minute or two on low speed until all the water is absorbed. It'll be a lumpy mess.
   
8. Turn off mixer. Scrape paddle and sides of bowl, then cover bowl and dough lump with plastic wrap or a towel for 35 minutes. This is a generic autolysing method.  
   
9. After 35 minutes, attach a dough hook to mixer.
   
10. Knead bread at “2” for 10min
    
11. Let dough rest 2 min
    
12. Knead at “5” (medium) for 2min.
    
13. Place enitre lump of dough into large tupperware or bucket at room temp for 24hrs. Then refrigerate entire dough mass for another 12-24hrs in the bucket.
    
14. Slice dough into appropriate weights. Ball them (see video above) and place into individual oiled small tupperware.
    
15. Place dough balls (in their containers) into fridge for up to another 72hrs.
    
16. Take out of fridge about 40 min before using.
    
17. Make a great pizza!