Overnight Pizza Dough for a Wood-Fired Oven Recipe

4.14 from 29 votes

Overnight Pizza Dough for a Wood-Fired Oven Recipe

The long fermentation period in this overnight pizza dough results in a wonderful crust that can stand up to your best toppings. This pizza dough recipe is from the 24-48 Hour Pizza Dough recipe in the book The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish. It's an outstanding book. If you love pizza, this is a must own.

Course Main Course

Cuisine Italian

Keyword Pizza dough, pizza oven, wood-fired

Prep Time 30

Resting Time 1

Total Time 1 30

Servings balls

Calories 152kcal

Cost $1

Equipment

Wood-fired pizza oven, stand-mixer is helpful.

Ingredients

14 grams fine sea salt
290 grams 95 degree water
1.5 grams instant dried yeast
500 grams Caputo "00" Pizzeria Flour

Instructions

Add the sea salt to the bowl of a stand mixer. Add water and swirl around until dissolved. Add the yeast and wait 15 seconds. Swirl the mixture to dissolve the yeast. Add the flour and mix with a dough hook until it just comes together and there are no stray pieces of dough on the bottom of the bowl. Cover and let rest for 20 minutes.
Knead the dough with the dough hook on the mixer's slowest speed for three minutes. Increase the speed to the next lowest setting and mix another three minutes.
Carefully place the dough ball in a dough tub or bowl sprayed with a little cooking spray and let rise for two hours.
Place the dough ball on the countertop keeping it as round as possible. Cut the ball into three pieces as if you were cutting a pie into three pieces. Fold each ball two or three times and tighten into a ball. See video link for instructions on how to do this. Place all three balls in a tub or on a dinner plate that has been sprayed with cooking spray. Cover and refrigerate overnight. Take dough out of the refrigerator an hour before making pizza.

Video

Nutrition