Pizza Dough Milk St

By mariannefeldman

https://www.177milkstreet.com/recipes/pizza-dough
Though any variety of bread flour will work, we liked King Arthur Flour best. It has a higher protein content, producing crusts with good flavor, nicely crisped surfaces, and a satisfying chew. Making the dough with cool or cold water helps prolong the fermentation process, which provides better flavor. When dividing and fermenting the dough, quart-size plastic bags (coated with cooking spray) are easiest, but well-oiled 1-pint deli containers or bowls work well, too.
Don’t shorten the fermentation and room-temperature warming times. The dough requires at least 24 hours in the refrigerator to ferment, then needs to come up to 75°F before shaping.
1½ DAYS
20 minutes active

Ingredients

• 548 548
• GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
• 1 1
• TABLESPOON WHITE SUGAR
• ¾
• TEASPOON INSTANT YEAST
• 1½ 1½
• CUPS COOL (65°F) WATER
• 2 2
• TEASPOONS KOSHER SALT

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

Step 1

548
GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
1
TABLESPOON WHITE SUGAR
¾
TEASPOON INSTANT YEAST
1½
CUPS COOL (65°F) WATER
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds.
548
GRAMS (4 CUPS) BREAD FLOUR, PLUS MORE FOR DUSTING
1
TABLESPOON WHITE SUGAR
¾
TEASPOON INSTANT YEAST
1½
CUPS COOL (65°F) WATER
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and yeast. Mix on low to combine, about 15 seconds.

STEP 3 OF 4
FORM THE DOUGH AND SEAL
Scrape the dough onto a well-floured counter and divide it into 4 pieces. With floured hands, form each into a taut ball and dust with flour.

Mist 4 quart-size plastic bags with cooking spray, then add 1 ball to each. Seal and refrigerate for 24 to 72 hours.

STEP 4 OF 4
PREPARE FOR PIZZA
About 1 hour before making pizza, lightly oil 4 small bowls. Remove the dough from the bags and set each in a bowl.

Cover with plastic wrap, then set each bowl into a larger bowl of 100°F water for 30 minutes, or until the dough reaches 75°F, changing the water as needed.