Impress your guests with this incredible homemade pizza dough. Don't be put off by the three days to prepare—it only requires a little effort each day, and the results are worth it!
Author: Regan Cunliffe
Servings: 6pizzas
Prep Time: 3 daysd
Total Time: 3 daysd
Ingredients
Day 1
5gactive dry yeast
5graw honey
200mlcold water
200g00 flour, ideally Caputo brand
Day 2
350mlcold water
8gdiastatic malt
584g00 flour, ideally Caputo brand
24gkosher salt
Day 3: Pizza Day
50mlcold water
200g00 flour, ideally Caputo brand, plus more for dusting
30mlolive oil, extra virgin, plus more for brushing
cornmeal, fine grain, for baking tray or pizza peel
kosher salt, for sprinkling
Instructions
Day 1
Combine the yeast and honey with the water in a 5-quart bowl. Stir gently with a spatula until fully dissolved.
Add the flour to the mixture and stir with a spatula until all the flour is incorporated, ensuring no dry spots remain.
Cover the bowl with plastic wrap or a lid, and leave it at room temperature for one hour.
Refrigerate overnight.
Day 2
Take the bowl out of the refrigerator and add the cold water immediately. Mix thoroughly using a wooden spoon or the hook attachment of a stand mixer until fully combined.
Add the diastatic malt and flour to the bowl, then knead the dough by hand or with the hook attachment of a stand mixer until it comes together and pulls away cleanly from the sides of the bowl.
Knead in the salt separately.
Refrigerate overnight.
Day 3: Pizza Day
Remove the bowl from the refrigerator and immediately add the cold water, flour, and olive oil. Knead thoroughly by hand or with the hook attachment of a stand mixer until well combined and the dough appears shiny.
Leave the dough to rest for 10 minutes.
Divide the dough into six equal portions, each weighing approximately 270g (9.5 ounces).
Shape into six balls and place them into a lidded container for proofing.
Refrigerate until needed and use the same day, removing an hour before use.
Lightly flour your countertop then place the six balls on it.
Press the center of each ball to push air to the edges, then stretch it into shape.
Lightly sprinkle cornmeal over a baking sheet or a pizza peel.
Place the stretched dough onto the baking sheet or pizza peel, and gently stretch it to maintain its shape and size.
Brush the outer edge of the crust with olive oil, then sprinkle it with kosher salt.
Add your favorite toppings, then cook (refer to the separate recipes on this website for detailed instructions).