Recipes

[Photographs: J. Kenji Lopez-Alt]  seriouseats.com
[Photographs: J. Kenji Lopez-Alt] seriouseats.com

YIELD: makes 4 balls of dough  |  ACTIVE TIME: 15 minutes
TOTAL TIME: 3 to 5 days  |  RATED:  4.5 stars

INGREDIENTS

20 ounces (about 4 cups) bread flour, preferably Italian-style “OO”

.4 ounces kosher salt (about 4 teaspoons)

.3 ounces (about 2 teaspoons) instant yeast

13 ounces water

DIRECTIONS

Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom of bowl. Cover bowl tightly with plastic wrap and allow to rise at room temperature for 8 to 12 hours.

Turn dough out onto lightly floured surface and divide into four even balls. Place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 2 more days, and up to 4. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking.


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RECIPE CREATED BY:

KENJI LÓPEZ-ALT, MANAGING CULINARY DIRECTOR
Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook’s Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science, available now wherever books are sold.

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