24-Hour Direct Method Pizza Dough
A simple and effective method to make perfect pizza dough using just four ingredients. No equipment needed — just time, technique, and proper fermentation for soft, airy, and flavorful pizza.
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Ingredients
- 1 kg flour (~12% protein)
- 650 ml cold water
- 28 g salt
- 4 g yeast
Instructions
Mixing
Mix water and yeast in a bowl.
Gradually add flour, mix to a batter.
Add salt and incorporate.
Knead dough by hand 15-20 minutes until temp 22-24°C.
Resting
Rest dough 15-20 minutes.
Check dough readiness: poke test & windowpane method
Portioning
Divide dough into six 280 g balls.
Shape balls using your preferred balling method, sealing air inside.
Proof at room temperature 4 hours or refrigerate up to 2 days.
Shaping & Baking
Shape dough into pizza base, stretch evenly, leaving edge ~1.5 cm.
Place dough on peel, add toppings (tomatoes, basil, mozzarella).
Stretch pizza slightly to adjust weight and shape.
Bake in oven/Glown at 400-420°C until crust is crunchy and bottom baked.
Serve and enjoy.
What to serve with
Serve with tomato sauce, mozzarella, and basil.
