24- to 48-hour pizza dough from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 118) by Ken Forkish

  • Italian 00 flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on January 08, 2023

    Very good. Used regular all-purpose flour.

  • jay.moe on November 04, 2021

    This is my favorite pizza dough. It has a good chew to it like it was cooked in a pizza oven. It takes very little effort to make the dough, but it does take 24 hours to proof in the refrigerator. The dough is extremely easy to shape; it stretches easily with your hands. I used bread flour to make the dough. Ken Forkish has a You Tube video (search The Elements of Pizza) that shows how to make and shape the dough.

  • Zosia on May 04, 2019

    The dough was easy to make and to shape and baked up thin, crisp and chewy and able to support substantial toppings. I used it for the sausage and onion, and artichoke and bacon pizzas.

  • Rutabaga on September 15, 2018

    This time I made the dough using Bob's Red Mill bread flour, and thought that made for a particularly good crust - sturdy, with a pleasant amount of chew, yet not at all tough.

  • Rutabaga on October 18, 2016

    I chose this recipe because it times out well for making weeknight pizza, although it's still can be a challenge following Forkish's directions to let the dough sit for at least 60 minutes prior to baking. I used it for pan pizza after about 24 hours proofing and tarte flambee after about 48 hours. I thought it was especially good with the tarte flambee, perfectly crisp and toothsome. While it was good on the pan pizza, too, I think it really shines when baked directly on the pizza steel.

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