Slow-Rise Pizza Dough

For the Pizza Dough

A slow rise builds flavor and texture—like a voyage that rewards patience

Ingredients

• 500 g Bread Flour
• 16 g Kosher Salt
• 1 g (About 1/4 Teaspoon) Active Dry Yeast
• 350 g Warm Water (120°F)

Instructions

1. In a large mixing bowl, combine bread flour, kosher salt, and yeast.
2. Add warm water and mix until a shaggy dough forms.
3. Knead by hand or with a dough hook for 5–7 minutes until smooth and elastic.
4. Cover bowl loosely and let dough rest at room temperature for 18–24 hours.
5. Once dough has doubled and bubbles appear, divide into portions.
6. Stretch each portion into desired pizza shape on a floured surface.
7. Top and bake as desired (typically 475–500°F for 8–12 minutes depending on toppings and thickness).

Prep: 15 min • Cook: No time • Wait: 24 hours