72 Hour Pizza Dough

Ingredients

7 1/2 cups bread flour (1100 grams)

4 tsp fine sea salt (38 grams)

1/2 tsp active dry yeast (2 grams)

3 1/4 cups water (tap) (780 grams)

Directions

Whisk: flour,salt and yeast

Slowly add water and mix with a wooden spoon just to combine. Once mixture is moistened turn onto lightly floured counter top. Wet hands kneed for 2-3 minutes to form a loose ball.

Place dough in lightly oiled bowl, use angel food cake container - needs a loose cover.

Let sit on counter 24 hours at room temperature until it doubles in size. May form bubbles on top.

Flour counter top and dump dough. Wet hands.

Divide dough into 7 equal parts and make a sealed ball. (Flour lightly and fold into itself about 30 second)

Place balls into 2 cup deli containers that have been lightly oiled. Date containers. Place in fridge for 48 to 96 hours. Example: start dough on Tuesday, prime time to use Friday thru Sunday.

Remove from fridge 1 hour before using. Really wet dough. Use for things other that pizza - brush with garlic butter and top with fresh basil.

Notes

Preheat steel in 500 degree oven prior to baking. Only takes 4 to 5 minutes to cook pizza.