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DA🍕24-72 Hour Pozza Dough Recipe!
✨ Ingredients
Poolish (Make 8–12 hours ahead):
• 70 g all-purpose flour (about ½ cup)
• 1 g instant dry yeast (¼ tsp)
• 70 g cold water (about 4½ tbsp)
Dough:
• 400 g all-purpose flour (3¼ cups)
• 1 g instant dry yeast (¼ tsp)
• fine sea salt
• 235 g cold water (a generous ¾ cup)
• olive oil
🧑🍳 Instructions
1. Make the Poolish
In a bowl, mix together the flour, yeast, and water for the poolish.
Cover loosely and let it sit at room temperature for 8–12 hours, until bubbly and expanded.
2. Add Remaining Water
Once the poolish is ready, pour in the 235 g cold water and stir to loosen it up.
3. Combine Dry Ingredients
In a separate bowl, mix the flour, yeast, and salt for the main dough.
Pour the wet mixture into the dry and mix until a shaggy dough forms.
4. Add Olive Oil Midway
Begin kneading or mixing. Halfway through, add the olive oil.
Continue mixing until the dough passes the windowpane test — smooth, stretchy, and elastic.
5. Cold Ferment
Place the dough in a lightly oiled container.
Cover and refrigerate for 8 hours or up to 3 days.
6. Bring to Room Temperature
When ready to bake, remove dough from fridge and let it rest at room temperature for 2 hours.
7. Assemble and Bake
Shape your pizza, add sauce, cheese, and toppings.
Bake at 500°F (260°C) for 8–10 minutes, or until bubbly and golden with a crisp!
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