Tom Gozney’s 96 Hour Pizza Dough

Divide the water into two batches of 600g and 50g.

Add the 600g of water and yeast to your food mixer on a slow speed until the yeast is combined.

Add the flour and mix on slow speed for 5 minutes until it is all combined.

Rest the dough for 2 minutes before mixing on slow speed again and add the last 50g of water in small amounts until it’s incorporated.

For the last 10g-20g add the salt and mix for 2 minutes until all the salt is dissolved, then leave to rest for 5 minutes, before you remove from the bowl.

Form the dough into a big bowl and leave at room temp for 4 hrs.

Transfer to the fridge for 48 hours.