This recipe makes a good bit of dough- about six 10-inch rounds or three full sheet pan pizzas. It may take up a bit of room in your fridge, but a longer fermentation time means a big payoff of flavor and chew! We love using low-moisture mozz in combination with cheeses like LISSOME, ROUND BALE, or COPPINGER. Or go all out and order a PIZZA PARTY.

Ingredients:

• 1100g AP Flour

• 40g Fine Sea Salt

• 2g Active Dry Yeast

• 775g Water

Steps:

1. Whisk your flour, sea salt, and yeast together before adding your water. You can use a wooden spoon to stir in water, but your hands are gonna get doughy anyway, so just go ahead and wet your hands with a bit of water before getting in there and incorporating well. You aren’t going to knead this dough but dry ingredients should be well incorporated and clump-less. Squishing and squeezing the dough through your fingers typically does the trick!

2. Transfer dough to a large (the dough will double in size), lightly oiled bowl and cover tightly with saran wrap or a moist towel. Leave dough to rise and bubble for 24 hours.

3. NEXT DAY: Lightly oil your fridge-fermenting containers (plastic quart containers for smalls + large bowls for larges), again anticipating dough will double in size.

4. With a bowl of flour at your side, pull the edges of dough away from the bowl before dumping the dough-heap onto a floured surface. This dough is fairly high moisture, so utilize as much flour as you need to keep the dough manageable. Using a dough scraper or knife, divide the dough into as many portions as you’d like.

5. Lightly dust portioned dough with flour. Work one at a time, pull all sides of dough to one point, pinching and repeating until something of a ball forms. Apply flour as needed and further form into a round on your floured surface before plopping it into a prepped container. Repeat with all dough portions, tightly cover with fitted lid or saran and put in fridge for at least 24 hours or up to 9 days.

6. When ready to use dough, remove from container, apply flour so that surface is workable + dry to the touch and leave to rest for 30 minutes before shaping, topping and baking.

Notes on baking:

For small pizzas, we typically shape and top pizza on a floured board before sliding it onto a preheated pizza stone or cast iron pan to bake at the highest heat possible (550F for us).

For sheet pan pizza, we stretch and top dough directly on an oiled sheet pan before baking anywhere between 475 and 525F until crust and toppings are browned. We will typically adjust temp and move between shelves depending on how bottom crust looks compared to toppings.