24 Hour Pizza Dough
This dough requires at least a 24 hour wait, but is so worth the wait. In fact, now I make several batches and freeze them after the 24 hours to have them on hand when the pizza mood strikes! This crust tastes like it came from a pizzeria! It makes two crusts and they are thin, crispy and delish! The perfect way to hold your favorite toppings!!!
*Update: I tried leaving this dough in the fridge 48 hours and believe it or not, it was even more amazing!!!! I made a few batches and froze them after 48 hours in the fridge. Bring to room temp before rolling out! Crisps up beautifully and the flavor is amazing!
You may need:
- 3 cups bread flour
- 2 T. sugar
- ½ tsp. instant yeast
- 10 ounces ice cold water (about 1⅓c.)
- 1 T. vegetable oil
- 1½ tsp. kosher salt
- In food processor, mix flour, sugar yeast.
- With processor running, add water through feed tube and process 30 seconds-1 minute.
- Let sit 10 mins.
- Add oil and salt and process 30 seconds to 1 minute.
- Roll out on lightly oiled counter and form a tight ball.
- Place in lightly oiled bowl and cover with plastic wrap.
- Park in fridge 24 hours up to 3 days.
- When ready to make the pizza, preheat oven to 500 degrees with a stone on the rack. The rack should be in the second highest position.
- Cut a parchment circle the size of your stone and lightly flour it.
- Cut dough into 2 equal parts for two crusts,
- Lay one crust on parchment and use a rolling pin to make a 13 inch circle.
- Dock the bottom and brush on 1 T. olive oil and a sprinkle of kosher salt.
- Bake 4 minutes and use a peel to help you remove parchment. Continue baking an additional 6 mins.
- Remove crust, top with toppings and bake another 9-10 mins.
Adapted from America’s Test Kitchen