Artisanal Baker’s Dough
In the infancy of our grilled pizza days, we were thrilled with the results of pizzas made with store-bought or pizzeria-bought dough. We still love it, but now that we have become dough snobs, we appreciate the subtle nuances of this 24-hour “aged” artisanal dough. Of all the doughs, it takes the least amount of time and effort to prepare. The only drawback is that it has to be made 24 hours in advance. When time permits, it’s unquestionably our favorite dough option.
CostInexpensive
Total Timea day or more
Make Ahead RecipeYes
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Ingredients
- 3 cups bread flour or all purpose flour
- ½ teaspoon active dry yeast
- ¾ teaspoon kosher salt
- 1¼ cups 2% milk
- 2 tablespoons olive oil, plus more for bowl
Instructions
-
Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that’s okay.
-
Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24-hour fermentation process takes the place of kneading the dough.
-
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. (The dough can be frozen for up to a month; thaw at room temperature before using.)
Read NextDonatella’s Angry Chicken
2008 Elizabeth Karmel, Bob Blumer
