3-Day Cold Fermented Pizza Dough by Teds Zaza

Ingredients

• 500g (4 cup) bread flour
• 350ml (1.5 cup) water, lukewarm
• 15g (1 tbsp) sea salt
• 2g (1/2 tsp) instant dry yeast

Instructions

1. Whisk the flour and salt together in a large mixing bowl over medium heat until heated through, about 5 min.
2. Dissolve the instant yeast in the lukewarm water and let sit for 5 minutes until slightly foamy.
3. Combine the wet and dry ingredients, mixing by hand until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour.
6. Transfer the dough to the refrigerator and cold ferment for 72 hours, allowing the flavors to develop.
7. Remove the dough from the fridge 2 hours before shaping to bring it to room temperature.