48h Pizza Dough.

Ingredients of 48h Pizza Dough

1. Prepare 500 g of strong white bread flour.
2. It’s 5 g of active dry yeast.
3. You need 2 tsp of fine sea-salt.
4. Prepare 320 ml of tepid water.

48h Pizza Dough instructions

1. Sift the flour into a bowl, add the yeast, salt and water.
2. Knead until combined – this should take around 5 minutes.
3. Leave the dough to rest for 10 minutes in a covered bowl.
4. Knead the dough for another 5 minutes, until smooth – add flour if needed.
5. Cover the dough in a bowl and leave in the fridge for at least 48 hours.
6. Remove 3 to 4 hours before cooking. Divide the dough into pieces and leave covered to rest for approximately 3-4 hours.
7. Prepare and bake (220°C – 6-7 minutes).