בצק פיצה הערב, אין צורך ב-72 שעות (הנה למה זה עדיין עובד)

Most of my doughs ferment for 72 hours. This one doesn't — and I want to explain why that's okay.

The long ferment is about flavor and structure. But if you understand what fermentation is actually doing — building gluten, developing acids, creating extensibility — you can get most of that in a same-day dough if you work with the right hydration and give it time to bulk properly. This isn't a shortcut. It's a different recipe with a different goal.

What makes this work:

If you have a Baking Steel preheated for 45 minutes at your oven's highest setting, this dough will give you a real crust — blistered bottom, open crumb, the kind of pizza you didn't think your home oven could make.

The 72-hour version is better. But this one is for tonight.

→ Full recipe: [link to blog post or recipe page]

Timestamps:

0:00 - Intro

0:15 - Measure dry ingredients and whisk

0:35 - Add water and mix

0:50 - Knead for 2-3 minutes

1:05 - Second knead (build the gluten)

1:25 - Bulk fermentation (2-4 hours)

1:40 - Divide and shape

2:00 - Final 3-hour rest

2:15 - Ready to make pizza!

This is the dough I reach for when I want pizza today, not three days from now. Simple, fast, and delivers great results every time.

Tools I use: