Josh Forisha

Pizza Dough

Takes 4½ hours, prior to refrigeration

  1. Add levain, salt, sugar, and olive oil into water in a medium bowl. Mix gently until salt is dissolved.
  2. Add flour and mix with hand until no loose, dry flour remains. Rest 20 minutes.
  3. Knead by stretching and folding dough in on itself, for about a minute. Rest 20 minutes.
  4. Knead and fold a second time. Rest 20 minutes.
  5. Knead and fold a third time, then rest 3 hours.
  6. Split dough into four parts, form into tight balls, and flour slightly. Rest 30 minutes.
  7. Refrigerate for at least 24 hours.
Water Mix gently Mix, rest 20 min Fold (#1), rest 20 min Fold (#2), rest 20 min Fold (#3), rest 3 hours Shape, rest 30 min Refrigerate
Levain
Salt
Olive Oil
Sugar
Flour