Скачать или смотреть This is the best pizza dough I’ve ever made

This is the best pizza dough I’ve ever made.

After years of experimenting with hydration, mixing order, and fermentation times, this 72-hour cold-ferment dough finally hit perfection — chewy, light, crispy, and packed with flavor. And the best part? You can 100% recreate it at home.

I built this recipe using The Dough Guy’s Pizza Dough Calculator (https://doughguy.co/pages/dough) and some simple ingredients that make all the difference.

📋 Recipe (makes two dough balls):
• 568 g flour (I used All Trumps)
• 352 g cold water (refrigerated)
• 2.3 g yeast
• 14 g salt
• 11 g diastatic malt powder. Buy it on Amazon: https://amzn.to/47ucdWU
• 19 g Two Rivers Olive Oil. Enjoy a Flat Rate shipping fee of just $9.95 for all orders! Free Shipping on orders exceeding $99. https://tworiversoliveoil.com/

🧑‍🍳 Instructions:
1️⃣ Combine flour, yeast, and malt powder.
2️⃣ Slowly add cold water while mixing.
3️⃣ After 2 minutes, add salt and olive oil. Mix 8 minutes more.
4️⃣ Let rest, covered, for 1 hour at room temp.
5️⃣ Divide, weigh, and ball dough.
6️⃣ Oil containers, cover, and refrigerate for 72 hours.
7️⃣ Remove dough 2–3 hours before baking.

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