After years of being intimidated, I lastly bit the bullet and began the journey of creating my very own pizza dough. I noticed that you just truly don’t want too many substances to make pizza dough, which prompted me to offer it a shot. What may go mistaken, proper? I went to Entire Meals and grabbed bread flour, active dry yeast, sea salt, & armed myself with Baking Steel’s 72 hour dough recipe.
Above is my first ever batch of 72 hour dough after mixing the substances after which kneading for a couple of minutes. It then went on to bulk ferment at room temperature on my kitchen counter for twenty-four hours, aside from one piece that acquired made right into a pizza straight away.
Since I used to be at work, I wasn’t capable of portion out the dough into balls proper on the 24 hour mark. As a substitute, my fiance threw the entire batch into the fridge for me, then I portioned it out 6 hours later in the midst of the night time. Since I used to be form of in a rush, I’m undecided if I put sufficient effort into kneading the dough balls. I don’t assume it’s a giant deal, however one thing I wish to tweak subsequent time.
So, how did the pizzas end up?
After rising for one hour:
After rising for an hour I threw collectively a pepperoni pizza and baked it on my baking metal for about 7 and a half minutes. The dough ended up being form of dense with only some air bubbles, which weren’t that enormous. The dough tasted tremendous however the texture and construction may positively have been higher.
After 24 hours bulk fermentation & 12 hours chilly fermentation:
After being portioned out & spending the night time chilly fermenting within the fridge, the dough regarded just about the identical because the night time earlier than. I used to be ravenous and feeling impressed so I pulled out the smallest dough ball to make a pizza with after 12 hours of chilly fermentation. Not solely that, I cooked my very own pizza sauce!
This pizza crust was far more ethereal and crispy than the one hour rise crust was. The massive enchancment was tremendous thrilling to me as a result of severely, this pizza was DELICIOUS.
After 72 hours within the fridge:
So, was ready for an additional 36 hours of chilly fermentation price it? Hell yeah. I may have cooked this pizza a little bit longer, nevertheless it nonetheless tasted nice. For toppings, I used my quattro formaggi pizza recipe since I had a yearning for goat cheese.
I do have a confession to make: I stretched the dough too skinny and it ripped a little bit after I was rotating it. 🙁
After 96 hours in fridge:
You didn’t assume I used to be going to make use of up all the dough and never make one other pepperoni pizza, did you? Because the pepperoni I used on the primary pizza was not good, I made certain to seize Boar’s Head since I really like the flavour. The cheese was a mix of mozzarella, asiago, and romano, and I additionally sprinkled King Arthur Flour pizza seasoning on prime.
After baking in my oven on my baking metal for six minutes, I held the pizza up in direction of the broiler for an additional minute or so till the pepperoni began to burn a little bit.
Right here’s a cross-section of the crust. I positively assume that my kneading method wants work, particularly if my purpose is to get some larger bubbles. As is, the crust was actually crispy and scrumptious. On the 96 hour mark, the flavors actually got here out and I used to be actually savoring every final chew of the crust.
I can’t wait to see how my subsequent batch of dough comes out!
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