Pizza Dough Mix for a 72-Hour Ferment with Organic Wheat Flour, Making Four 12-Inch Pizzas per Pack
This pizza dough mix makes homemade pizza easier to plan: the dry ingredients are already measured, so you just add water and knead. Organic unbleached wheat flour, sea salt and dry yeast form a simple three-ingredient mix for a 72-hour fermentation that develops flavor in the crust.
Each pack makes four 250-gram dough balls for 12-inch pizzas, or three larger dough balls for 14–16-inch pizzas. Keep the shelf-stable mix in your pantry for your next pizza night, or use the dough for focaccia, calzones, pretzels and bread.
Features
- Pre-measured dry ingredients eliminate the need to weigh flour, salt or yeast.
- Just add water and knead by hand for 2–3 minutes to begin preparation.
- A 24-hour room-temperature rest followed by two days in the refrigerator develops the dough over time.
- Each pack can be divided into four smaller pizzas or three larger pizzas.
- Shelf-stable mix has a nine-month shelf life.
- Contains no preservatives, additives or sugar.
Specifications
- Product: Dry pizza dough mix
- Ingredients: Organic unbleached wheat flour, sea salt and dry yeast
- Pack sizes: 1 pack, 2 packs, 3 packs or 6 packs
- Yield per pack: Four 250-gram dough balls for 12-inch pizzas, or three larger dough balls for 14–16-inch pizzas
- Water per pack: 1¾ cups
- Initial kneading: 2–3 minutes by hand
- Fermentation: 24 hours at room temperature, then 2 days in the refrigerator
- Before baking: Divide into dough balls about 3 hours before baking; cover and rest at room temperature
- Shelf life: 9 months
- Storage: Store the dry mix in your pantry
Frequently Asked Questions
Is this pizza dough mix ready to bake immediately?
This pizza dough mix needs mixing, kneading and fermentation before baking. Add 1¾ cups of water per pack, knead for 2–3 minutes, cover and rest at room temperature for 24 hours, then refrigerate for two days. About three hours before baking, divide into dough balls, cover and rest at room temperature.
How many pizzas does one pack make?
One pack makes four 12-inch pizzas using four 250-gram dough balls. For larger pizzas, divide the same prepared dough into three balls for 14–16-inch pies.
Do I need to add flour, salt or yeast?
You only need to add water to this pizza dough mix. The organic unbleached wheat flour, sea salt and dry yeast are already measured and included.
Can I use this dough for more than pizza?
Yes, this dough can also be used for ciabatta, baguettes, calzones, pretzels, focaccia and bread.
How should I store the unopened dry mix?
Store the dry pizza dough mix in your pantry. The mix is shelf stable with a nine-month shelf life.