INDICA INSTITUTE

3-Day Pizza Dough For the Dough * 500g flour (about 3.5 cups) * 1/2 tsp dry active yeast * 355g water (about 1.5 cups) * 1 tbsp olive oil * 1 tbsp + 1/2 tsp salt * 2 tsp sugar Method Step 1: Make The Dough Do this three days before your pizza night. * Measure out the 500g of flour and place in a large mixing bowl. * In a separate mixing bowl, measure out the 355g of cool water. Add the 2 tsp sugar and 1/2 tsp yeast to the water and whisk for about a minute. Add 1 tbsp of olive oil and continue whisking. Do not add the salt yet as it will interfere with the yeast in the early stages. * Add the wet ingredients to the flour and mix well with a dough scraper and then with your hand. Use the bench knife to scrape the dough off your palm and fingers. Cover with a clean tea towel and let rest for 30 to 40 minutes. * Next, add the salt and with a wet hand work into the dough until the grittiness of the salt is gone and the dough feels smooth. * Transfer to a sealed plastic container and place in the refrigerator for three days. For Focaccia Rip off about a 400 to 500g piece of dough, add olive oil to a small baking dish, drop the dough in the dish and stretch to all corners, cover with a tea towel and set aside to rise for 4 hours. Add oil and toppings to the top of it as you see in the video, bake at 400 degrees for 25 minutes, cool on a wire rack for 10. Dig in.