Directions: |
Directions:In a large bowl, whisk together the bread flour and yeast.
Next pour the salt into water and mix to dissolve. Do the best you can, this may take a couple of minutes. Slowly pour the salted water into the flour mixture. Grab a wooden spoon and mix pretty thoroughly. Get that flour and water incorporated before we dump it onto the counter...
Dump the mixture onto the counter and using the palm of your hand rigorously knead the dough. I used a timer and do this for about 3 minutes. The idea is to press out those dry clumps of flour. 3 minutes is adequate. You will notice the dough begins to stick. That must means the flour is now hydrated. Your done. (confused? watch the video)
Place dough back into the bowl and cover with plastic wrap. Before you ask, you don't need to oil the bowl. Just be sure to cover it and also make sure the bowl has space for the dough to double in size.
Leave the bulk of the dough on the counter for 12-24 hours. Next you will place dough into fridge. For anywhere from 1-3 or 4 days
Remember, 1 day of fermentation is good, 2 days is even better and by day 3 the dough is LEGENDARY...Days 4, 5 and 6 are ok but the dough begins to lose some vibrancy. Let's just stick to days 1 through 3 for now.
When you remove the dough from fridge, you need to make DOUGH BALLS. This is a little tricky, so please watch the VIDEO...
After you make your balls, let the dough rest for 4 or 5 hours at room temperature.
Now you are ready to bake on your Baking Steel. |
This recipe for 72 hour Pizza Dough from pizza steel is from