72-hour pizza dough. Worth every minute

The recipe:

577g organic bread flour

400g water

1g yeast

15g sea salt

Whisk the dry ingredients. Add water and knead for 2–3 minutes. Cover and rest at room temp for 24 hours. Then into the fridge for 48 more.

Can’t wait 72? At least give it 24. The longer you wait, the better it gets.

Enjoy.