Recipe #3

Overnight Pizza Dough

Ingredients

• 5g dry active yeast
• 1tbsp honey
• 300g Member's Mark bread flour
• 200g King Arthur bread flour
• 125g whole wheat flour
• 8g kosher salt
• 2tbsp/30mL olive oil

Instructions

1. Warm 420mL (1 3/4 cups) of water to 105°F and add to mixing bowl. Add in yeast and honey. Let froth and activate for 15 minutes.
2. Add in flours, salt, olive oil, and knead.
3. Divide into 4 equal pieces (about 267.75g each), and make a tight ball.
4. Put each ball in a ziploc and refrigerate overnight (or until needed).
5. When ready to use, take out dough and warm for at least 1 hour. If it over-proofed in the fridge, re-knead and tighten structure, and let ferment at room-temp for 1.5 hours.