24-Hour Direct Method Pizza Dough

By: Grega Ivančič

A simple and effective method to make perfect pizza dough using just four ingredients. No equipment needed — just time, technique, and proper fermentation for soft, airy, and flavorful pizza.

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Instructions

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Ingredients:

  • 1 kg flour (~12% protein)
  • 650 ml cold water
  • 28 g salt
  • 4 g yeast

Instructions:

Mixing:

  • "Mix water and yeast in a bowl.

  • Gradually add flour, mix to a batter.

  • Add salt and incorporate.

  • Knead dough by hand 15-20 minutes until temp 22-24°C.


Resting:

  • Rest dough 15-20 minutes.

  • Check dough readiness: poke test & windowpane method


Portioning:

  • Divide dough into six 280 g balls.

  • Shape balls using your preferred balling method, sealing air inside.

  • Proof at room temperature 4 hours or refrigerate up to 2 days.


Shaping & Baking:

  • Shape dough into pizza base, stretch evenly, leaving edge ~1.5 cm.

  • Place dough on peel, add toppings (tomatoes, basil, mozzarella).

  • Stretch pizza slightly to adjust weight and shape.

  • Bake in oven/Glown at 400-420°C until crust is crunchy and bottom baked.

  • Serve and enjoy.

What to serve with

Serve with tomato sauce, mozzarella, and basil.

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