72-Hour Homemade Pizza Dough

Instructions

1. Activate the Yeast: Mix a handful of pizza flour into 650 ml of cold water. Add 2 tsp of dry yeast to the mixture and stir thoroughly to activate.
2. Prepare the Dough: In a large bowl, combine the remaining flour and salt. Gradually add the yeast mixture, mixing with one hand. Continue to add water and knead until the dough begins to form. This initial process should take about 20 minutes.
3. Knead the Dough: Transfer the dough to a clean surface and knead further, pushing and folding for about 20 minutes or until it becomes smooth. The dough will be sticky at first but will become more workable as you knead.
4. First Rest: Place the dough back in the bowl, cover with a damp cloth, and let it rest for 30 minutes. After resting, knead briefly for another 5-10 minutes.
5. Incorporate Olive Oil: Drizzle some extra virgin olive oil over the dough and inside the bowl. Knead for 1-2 minutes to incorporate the oil. Cover the dough with a damp cloth and seal with plastic wrap.
6. Fermentation: Allow the dough to rest outside the fridge for 2 hours, then refrigerate for 72 hours, kneading and reinforcing the dough once each day.
7. Prepare Pizza Balls: After 72 hours, divide the dough into 270g balls. Let them rest for 4 hours before stretching.
8. Prepare the Sauce: Crush the whole peeled tomatoes by hand and season with a pinch of salt.
9. Stretch and Top the Pizza: Stretch the pizza dough balls into bases, apply the tomato sauce, add slices of mozzarella, sprinkle with Pecorino Romano cheese, and garnish with fresh basil.
10. Bake the Pizza: Bake at 350°C for approximately 3 minutes, rotating the pizza every 30 seconds to ensure even cooking.