Homemade Pizza with 3-Day Dough

4445Min

4Servings

485Cal

MediumLevel

VegetarianKid friendlyvegetarian

#pizza#homemade#italian#dough#cheese

Equipment

Mixing bowl

Mixing spoon

Measuring cup

Cutting board

Oven

Baking sheet

Pizza cutter

Serving plate

Ingredients

Dough

bread flour (dry)

1000 g

water (room_temperature)

620 ml

active dry yeast (dry)

4 g

salt (dry)

25 g

olive oil (liquid)

33 ml

sugar (dry)

20 g

Sauce

crushed tomatoes (canned)

400 g

salt (dry)

10 g

oregano (dry)

4 g

basil (dry)

6 g

sugar (dry)

5 g

Cheese

low-moisture mozzarella (shredded)

200 g

fresh mozzarella (sliced)

150 g

pecorino romano (grated)

50 g

parmigiano reggiano (grated)

30 g

Toppings

semolina flour (dry)

50 g

Instructions

Mix the dough

Combine all dry ingredients and gradually add water and olive oil to form the dough.

15 min

Mix until no dry flour remains visible

Knead the dough

Knead the dough until smooth and elastic, about 10 minutes by hand.

10 min

Dough should pass the windowpane test when properly kneaded

Bulk fermentation

Allow the dough to ferment at room temperature for 2 hours, then refrigerate for 3 days.

4320 mintimer 4320 min

Cold fermentation develops flavor and improves texture

Prepare the sauce

Mix crushed tomatoes with salt, oregano, basil, and sugar. Let flavors meld.

5 min

Taste and adjust seasoning - sauce should be slightly sweet to balance acidity

Preheat oven with pizza steel

Preheat oven to maximum temperature with pizza steel inside for at least 45 minutes.

45 min250°Ctimer 45 min

Higher temperature creates better crust - use 250°C or higher if possible

Divide and shape dough

Divide dough into portions, shape into balls, and rest before stretching.

30 mintimer 30 min

Work gently to preserve air bubbles for airy crust

Stretch the pizza dough

Stretch dough into desired shape on semolina-dusted surface.

5 min

Use semolina flour to prevent sticking - work from center outward

Add sauce to pizza

Spread a thin layer of sauce over the stretched dough, leaving a border for the crust.

2 min

Less is more - too much sauce will make crust soggy

Add cheese toppings

Distribute mozzarella and other cheeses evenly over the sauced dough.

3 min

Use 50/50 whole milk and part-skim mozzarella for best melt

Bake the pizza

Transfer pizza to hot pizza steel and bake until crust is golden and cheese is bubbling.

8 min250°Ctimer 8 min

Rotate pizza halfway through for even browning

Rest and serve

Remove pizza from oven, rest briefly, slice and serve hot.

2 min

Resting prevents burns and allows cheese to set

Original recipe

TikTokRecipe by @Dough Guy

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Oven 180°C 5-7 minutes

Store baked pizza in refrigerator up to 3 days. Reheat in oven to restore crispiness. Uncooked dough can be frozen for up to 30 days.

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