@crustydoughboy: Plain Jane Dough Recipe: (makes 2 16 inch or 3-4 12-14 inch pies) BREAD FLOUR: 459g AP FLOUR: 122g INSTANT DRY YEAST .45g WATER: 360g SUGAR: (can sub for honey) 4g OLIVE OIL: 12g SALT 15g 24 hour version: Mix together flour and yeast, add water, then sugar, oil, and salt. Mix by hand for 5-10 minutes or 3-5 minutes in a stand mixer until no dry clumps remain. Let dough rest for 30-60 minutes. After the first rest perform 3 sets of stretch and folds every 30 minutes. Let rest on counter at room temperature for 24 hours and ball dough 4-6 hours before baking 48 hour version: Day 1: (12 hours) Mix together flour and yeast, add water, then sugar, oil, and salt. Mix by hand for 5-10 minutes or 3-5 minutes in a stand mixer until no dry clumps remain. Let dough rest for 30-60 minutes. After the first rest perform 3 sets of stretch and folds every 30 minutes. Let rest on counter at room temperature for 12 hours/over night. Day 2: (24 hours) After resting over night put dough rest in fridge for 24 hours and take out the following morning when you’re ready to bake. Day 3: (12 hours) Remove dough from fridge and let it come to room temp. Ball dough 4-6 hours before baking #pizza

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Thursday 08 October 2026 02:46:24 GMT