Transcription
If you want to make pizza like this in a home oven or an outdoor oven, here's a simple version of the 24-hour dough recipe I've been using.
Add bread flour, all-purpose flour, yeast, salt, sugar. Mix it up. Add your cold water, olive oil, and then you're going to start mixing with your hands or a spatula if you don't want to get dirty. Keep mixing until all the water is incorporated into the flour.
Then pour onto the countertop and start working it. Knead the dough for 5 to 7 minutes. If it's too sticky, let it rest for 15 minutes. Eventually, the dough will stop sticking to your hands.
Lightly oil your container. We're going to throw the dough in there and let it sit covered for 30 minutes. After 30 minutes, it should increase in volume. And we're going to perform some stretch and folds where we fold it over itself four times in every direction. This process is going to help build some gluten.
Put the lid back on, rest for 30 minutes, and then we're going to repeat that process at least one more time. You can repeat this process a few more times, but it's usually good the second time. We know it's ready when it passes the window pane test like this after 30 minutes.
Leave it on the countertop overnight for about 20 hours or so, and it should double or triple in size. You should see some serious gluten strands right here. Then, I recommend balling it at least 3 hours before you want to make pizza.
Here's the full recipe detail and follow along for more tips.