BEST SAME-DAY PIZZA DOUGH RECIPE 🍕🍕🍕 • Let’s be honest, most of the time when we crave pizza, we want it ASAP. Meet the quickest version of fermented pizza dough 🤝 • Ideas for when to make this: -Early in the morning for a pizza dinner -At night for the following morning breakfast or lunch • Yields: 4 medium pizza doughs Time: 6-12hrs • INGREDIENTS (60% hydration): 23oz (650g) bread flour or 00 flour 14oz (395g) room temperature water 2.5 Tbsp (35g) olive oil 1 Tbsp (21g) honey or sugar (12g) 2 tsp (6g) active dry yeast 2 tsp (12g) salt • INSTRUCTIONS: 1. Measure water by weight and add in yeast. Mix in and let sit for just a couple minutes and add in a couple scoops of flour and mix for 30 seconds. 2. Add olive oil and honey/sugar and the remainder of the flour. Mix for 1 minute. Finally, add in salt. Mix altogether for 3-4 minutes, or until dough is elastic and tacky (not too sticky, not too dry). 3. Weigh dough as a whole and divide that number by four. Use that number as the weight for each dough ball (should be between 9.5-10oz (270-283g)). You can use a small amount of flour when balling the dough. 4. Grease four containers with olive oil and place dough balls in. Place in the fridge for 6-12hrs. Remove from fridge for 15-20 minutes before stretching into pizza. • TIPS: -Use a generous mixture of cornmeal and flour (or semolina flour) to prevent dough stickiness. -Use room temperature toppings (and dough, which will naturally warm up as you stretch out) for the best end results. • FREEZING: Freeze after the 6-12 hour proofing period for up to 4 weeks. Allow to sit at room temp for 4hrs before stretching out. • CONVENTIONAL VS PIZZA OVEN: Versa 16: bake on high with a stone temp of 650-750°F for about 3.5 mins or until desired blistering. Conv oven: Set oven to 550°F with stone or baking steel. Make sure stone/steel reaches at least 530°F before launching pizza. Bake for 8-10 mins. • Give this a try and let me know if you have any questions! - @thebkydpalate