Sunday Night Delight
2 day pizza dough - a slow-fermented dough for the perfect weekend pizza. Start Saturday morning, enjoy Sunday night!
📝 Ingredients
- 1000 grams of Flour (70% Bread Flour, 30% 00 Flour)
- 650 grams of cold water
- 25 grams of salt
- 2 grams of Instant Dry Yeast
- 15 grams of Diastatic Malt Powder
- 10 grams of Sugar
- 20 grams of Olive oil
👨🍳 Instructions
Day 1 - Saturday Morning:
- 2
Mix all dry ingredients together (flour, yeast, malt powder, sugar, salt) in a large bowl.
- 3
Add cold water and mix until no dry flour remains - dough will be shaggy.
- 4
Cover and let rest for 30 minutes (autolyse).
- 5
Knead dough for 8-10 minutes until smooth and elastic. Add olive oil in the last 2 minutes of kneading.
- 6
Place dough in a lightly oiled container, cover tightly, and refrigerate immediately.
Day 2 - Sunday Evening:
- 8
Remove dough from fridge 3-4 hours before you plan to bake.
- 9
Divide dough into 250g portions and shape into tight balls.
- 10
Place dough balls on a floured tray, cover with damp towel, and let rise at room temperature for 3-4 hours.
- 11
Dough is ready when it has doubled in size and passes the poke test (indent springs back slowly).
- 12
Stretch gently, add toppings, and bake at 500°F for 10-12 minutes (or use pizza stone/steel at highest oven temp).
💡 Dad's Tips
- • Cold fermentation develops complex flavors - don't rush it!
- • The dough can stay in the fridge up to 72 hours if needed
- • Use a pizza steel or stone preheated for at least 1 hour for best results
- • Let the dough do the work - gentle stretching, no rolling pin needed