72-Hour No-Knead Pizza Dough

The long cold fermentation time allows for good flavor and structure to develop.

3 Cups (360g) All-Purpose Flour
1 pkg. (0.25oz) Active Dry Yeast
1 Tbsp Sugar
1 tsp salt
1 Tbsp Oil
1-1/4 Cup Cold Water

1. In a medium bowl, combine flour, yeast, sugar, and salt.
2. Stir in water and oil, until combined.
3. Cover and place in refrigerator for approximately 3 days.

Dough can be used in the following Recipes:
Thin-Crust Pizza
Pepperoni Pan Pizza