More ▾
4-Hour Pizza Dough (600g Flour)
Makes 3–4 pizzas
| prepPreheat oven to 250–275°C / 480–530°F at the 3-hour mark | ||||||
| prepPlace baking plate in oven to preheat for at least 45 minutes | ||||||
| 6–7 g dried yeast | Bloom yeast, 5–10 min | Mix flour, salt, yeast mixture, water, oil | Knead 10 min until smooth | Bulk rise 2 hr, covered, warm | Divide into 3–4 balls, shape & final proof 90 min | Stretch, top & bake 250–275°C / 480–530°F, 8–12 min |
| 100 ml / 100 ml warm water (38–40°C / 100–104°F) | ||||||
| pinch of sugar | ||||||
| 600 g / 21 oz strong bread flour or Tipo 00 | ||||||
| 12–15 g salt | ||||||
| 290 ml / 290 ml water | ||||||
| 15 ml / 1 tbsp olive oil | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free