Joe Anderson We love making delicious woodfired pizza and so should you, which is why we are releasing our latest video showing you how to make our delicious 48 hour pizza dough recipe. Enjoy!
To make the pizza dough:
Day 1:
300g Caputo Americana Flour 300ml Water Pinch of dry active yeast Mix and refrigerate for 24 hours.
Day 2
450g Americana Flour
200g Semola
300ml Water
3g Salt
Large Pinch of dry active yeast Mix, form into a doughball and refrigerate for 24 hours.
Day 3
Remove from fridge in morning and leave to get to room temperature.
Divide into 6 doughballs weighing 250g each around 2 hours before making pizza, though you may not need so long if it is very warm. Stretch into a 12 ” pizza, add your toppings, bake and enjoy.
This dough can also be frozen, just put any doughballs you do not use in the freezer and use another day.
If you would love more pizza ideas, then why not check out my PIZZA RECIPE BOOK – The Vegetarian Pizza oven.
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