72 Hour Pizza Dough

Ingredients:

• 500g Bread Flour

• 9g diastic malt (can make without if needed)

• 16g sea salt 

• 4g active dry yeast

• 325g Water, room temp

• 25g honey

• 25g olive oil

• Cornmeal

Instructions:

• Add the salt to the water and stir to disolve.

• In a mixing bowl, whisk the flour, diastic malt & yeast together.

• Pour water honey & olive oil into flour mixture. Stir to roughly combine. Turn mixture onto the counter and need for 2-3 minute until all the ingredients are combined and the dough is getting very sticky.

• Put back in the bowl, cover and rest for 10-12 Hours at room temp. Transfer the bowl into fridge for another 24-72 hours.

• About 4 hours before you are ready to cook, remove the dough from fridge and make 4 dough balls, about 240g. Be very generous with the flour on the work surface.

• Cover the balls and let sit for 3-4 hours.

• About 1 hour before you are ready to cook, Preheat the pizza steel or stone.

• When ready to cook, the dough should be very soft and will just stretch on it's own. Again, use generous amounts of flour to keep the dough from being sticky.

• Just use gravity to get to the right size.

• Add cornmeal to the pizza peal. Shake to make sure it's loose.

• Add sauce & shake to make sure it's loose.

• Finish by adding your desired toppings.

• Put in the  oven and cook for 2-3 minutes. Turn the pizza and cook for another 2-4 minutes till the cheese is melted and just starting to brown, the bottom should be crispy.

• Remove from the oven and transfer to a cutting board. Let sit for 5 minutes then cut and enjoy!

Notes:

• Servings = 4 - 10inch pizza's

• Original Recipe for the dough - How To Master A 3 Day Pizza Dough Recipe at Home - YouTube 

• Forming and cooking the pizza - How To Make a Homemade Cheese Pizza Video - YouTube 

• This is an easy recipe to cut in half to just make 1 pizza.