This 3-day pizza may take some time, but it's totally worth the effort! The homemade dough is left to rise in the fridge for two days, resulting in a crust that's crispy on the outside and chewy on the inside with a deep, fermented flavor. Load it up with your favorite toppings and enjoy a slice of pizza perfection.

Quick Info

⏱️ 1447 min • 🍽️ 6 servings • ⭐ 88%

Nutrition

989 cal • 48g protein • 134g carbs • 27g fat

Tags

[Dinner] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Cuisine] • [Meal] • [Difficulty] • [Kosher]

Ingredients

• 7½ cups plus 2½ tablespoons (1000 grams) pizza flour, plus more for dusting
• ¼ teaspoon (.83 grams) instant yeast
• 1 teaspoon (3.333 gram)s sugar
• ¾ teaspoon (3.333 grams) extra-virgin olive oil, plus more to taste
• 2¾ cups plus 1 tablespoon (670 grams) water
• 3½ teaspoons (20.83 grams) salt
• Nonstick cooking spray, for greasing
• Semolina flour, for dusting
• 1 teaspoon fennel seeds
• 1¼ pounds fatty pork butt, cut into ½-inch cubes
• ⅓ teaspoon red pepper flakes
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon chopped fresh Italian parsley
• 1 tablespoon grated garlic
• 1 teaspoon sweet paprika
• 1 teaspoon freshly ground black pepper
• 1 tablespoon red wine
• 1 teaspoon kosher salt
• 1 28-ounce can of crushed tomatoes
• 1 8-ounce ball of low-moisture mozzarella cheese, torn
• 24 fresh basil leaves
• Olive oil, to taste
• Flaky sea salt, to taste

Instructions Preview

1. In a stand mixer fitted with the dough hoo…
2. Pull the dough off the hook into the bowl….
3. Sprinkle the salt evenly over the dough.

…and 22 more steps

---

Recipe by: Matt Ciampa, Joe Sasto • From: Tasty