Lazy Girl Pizza Dough

• 분량: Makes three 14 inch pizz
• 총 시간: 1 hour 18 minutes

재료

The trick is cold fermentation. You mix it, stash it in the fridge, and walk away. Gluten forms slowly as the dough proofs, flavor gets deeper, and by tomorrow night, it perfect!

I’m using @wearebrightland‘s Pizza Oil (it’s olive oil infused with cayenne, jalapeño, oregano, rosemary, basil, garlic & bell pepper) and a touch of sesame oil for a subtle nuttiness.

Also, be sure to use a scale! It’s the only way to keep your hydration in check and your crust from turning into cardboard.

No-Knead Cold-Fermented Pizza Dough

340g (1 ½ cups + 1 tbsp) lukewarm water

5g (1 ½ tsp) instant yeast

15g (1 tbsp + 1 tsp) sugar

10g (2 tsp) olive oil- I use Brightland’s Pizza Oil

5g (1 tsp) sesame oil (can sub with olive oil)

11g (2 tsp) kosher salt

513g (4 cups + 1 tbsp) bread flour (or all-purpose)

방향

Combine water, yeast, sugar, and oils in a large bowl. Add flour, then salt (salt last so it doesn’t kill the yeast). Mix for 3–4 min until shaggy and sticky. Rest 15 min at room temp. Refrigerate for at least 24 hrs (up to 7 days).

When ready to use, take it out and divide into 3 dough balls. Place on a parchment lined sheet tray and let it sit at room temperature for 1 hour before shaping and baking! (Reel coming next!)

Save this for your next pizza night 🍕💛