24 hrs Pizza Dough Recipe for yor Buschbeck Wood fired Pizza Oven

Ingredients:

4 to 4 ½ cups All-Purpose Flour
2 cups lukewarm water
1 packet active yeast
2 ½ tsp. kosher salt

First, mix all of the ingredients; it should be sticky and rough. A mixer comes in handy here if you have one, but you can definitely work the dough by hand. Wait 10 minutes for the water to absorb, and then knead the dough by hand for 10-12 minutes or 8-10 minutes in a mixer. Put the dough in a clean bowl with a lid or kitchen towel over the top and place in the fridge for 24 hours or longer.

After 24 hours, remove dough and separate into desired size for your pizza. Cover with cling wrap (cover, do not wrap them up, to allow the dough to rise a bit more if it wants to) and let sit for an additional 2 hours. Then you’re ready to make fresh, homemade pizza.