Machine-Kneaded Pizza Dough (3-Day Recipe)

On day 1, dissolve the yeas in the water. Distribute the flour evenly in the dough box and then pour the yeast / water mixture on top. Carefully mix in small circles until the powdery flour has all become bound into loose strands of dough. Refrigerate in the dough box for 24 hours.

On day 2, set up a kneading machine, add the dough mix to its mixing bowl and crumble the 6 g of fresh yeast around the top. Add 100 ml of the cold water. Start the machine on a low speed, increasing the speed and adding more water at a slow pace until about 300 ml of water are integrated into the dough. You will have about 50 ml of water left.

Stop the machine, add all of the salt. Restart and, again slowly at pace and over 7 minutes, add portions of the 50 ml of remaining water until integrated. Then knead for 3 more minutes at full speed.

Rest the dough for 15 minutes, then knead for 1 minute on low.

Rest the dough for 15 more minutes, then knead for 1 minute on low once again.

Clean and dry your dough box and place the dough, covered with olive oil, into the box for 1 hour.

Now, fold the dough into a square and fold it onto itself 3 times, all outside edged into the middle. This cut this square into 6 equal portions, which you then roll into balls. Place the box into the refrigerator for another 24 hours.

Use the dough for pizzas within 2 days (if you used the required Manitoba 00 flour for the recipe).