Overnight Pizza Dough (with 4 Stretch-and-Folds)
Ingredients:
โข 360 g 00 flour โ about 2ยพ cups
โข 240 ml water โ 1 cup
โข 7 g active dry yeast โ 2ยผ tsp
โข 1 tsp (5 g) salt โ 1 tsp
โข 1 tbsp (12.5 g) sugar โ 1 tbsp
โข 1 tbsp (15 ml) olive oil โ 1 tbsp
Instructions:
1. In a large bowl, mix water, sugar, and yeast. Let sit for 5โ10 minutes until foamy.
2. Add flour, salt, and olive oil to the yeast mixture. Mix until a rough dough forms.
3. Cover and let rest for 1 hour.
4. Perform the first stretch and fold (grab one side, stretch up, and fold overโrepeat all around).
5. Repeat the stretch and fold every 30 minutes, 4 times total (over 2 hours).
6. After the final fold, cover tightly and refrigerate overnight (12โ24 hours).
7. The next day, let the dough sit at room temperature for 1โ2 hours before baking.
8. Shape, top, and bake as desired.
Enjoy!
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