3-Hour Quick Ferment Pizza Dough

Name: 3-Hour Quick Ferment Pizza Dough
Prep time: 30 min
Total time: 3 h
Yield: 3 dough balls (about 270 g each)
Cuisine: Italian
Ingredients: 2 g active dry yeast; 375 g warm water; 500 g Caputo 00 pizza flour (blue bag), plus additional 00 flour for dusting; 12 g sea salt; Semolina flour, for dusting the stretching table; Lightly flavored oil (such as olive oil), for oiling the container

A fast, ~3-hour pizza dough fermentation that produces a light, fluffy dough with a soft yet crunchy, structured crust.

Yield: 3 dough balls (about 270 g each)

Prep time: 30 minutes

Total time: 3 hours

Ingredients

2 g active dry yeast
375 g warm water
500 g Caputo 00 pizza flour (blue bag)
12 g sea salt
Semolina flour, for dusting
00 flour, for bench dusting
Lightly flavored oil, for proofing container

Instructions

Dissolve yeast: Combine yeast and warm water; stir until dissolved.
Initial mix: Mix in half the flour.
Add salt & remaining flour: Add salt, then remaining flour. Mix well.
Rest: Cover and rest for 30 minutes.
Fold: Fold from all four sides, shape into a ball, cover, and rest 1 hour.
Divide: Divide into ~270 g dough balls.
Proof: Lightly oil container, add dough balls, cover, proof up to 2 hours.
Stretch: Coat dough in 00 flour, transfer to semolina-dusted surface, stretch and bake.