Long-Rise Pizza Dough

This dough does take three days to make but most of that time is hands off. It also freezes well, so you can make a doubler triple batch and freeze individual dough balls for later.

Makes about 66o grams (about 24 ounces) of dough. Enough for two Margherita Pizzas.

400 grams (about 3 1/3 cups) bread flour 

8 grams (1 1/2 teaspoons) salt

6 grams (about  1 1/2 teaspoons) instant yeast

260 grams (3/4 cup plus 1 tablespoon) water

Combine flour, salt, and yeast in a large bowl. Use a rubber spatula to stir dry ingredients together. Add water and stir into flour with the spatula, until evenly moistened. Use the spatula to scrape any dry patches off sides of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

Lightly flour your work surface and scrape the dough out of the bowl. Turn dough out onto lightly floured surface and divide into two balls. Place each in a lightly oiled zipper-lock freezer bag. Place in refrigerator and allow to rise 2 to 4 days.

When you're ready to make pizza, remove dough from refrigerator, shape into balls on a lightly floured surface, and allow to rest, covered with an overturned bowl for at least an hour before shaping and baking.

If you are freezing dough, let rise for 2 days and then put the bags into freezer. When ready to bake, let dough defrost on the counter for about 1 hour before using.