Slow-Rise Pizza DoughSource: https://mise-wine.vercel.app/recipes/slow-rise-pizza-doughAdd to collectionIngredientsInstructions0 / 9 steps0 of 9 steps completeReset progress1In stand mixer, mix flour, yeast and water on slow until just combined, about 3 minutes, then allow to rest for 20 minutes2Add salt and mix on medium/high until dough is smooth and silky; 15-20 minutes3Lower mixing speed to low and mix for 1 more minute; desired dough temperature should be no more than 74F4Put dough in to a fermentation tub, cover, and rest 30 minutes at room temperature5Give the dough 1 set of coil folds and let the dough retard for 24-72 hours6Remove dough from cooler and divide and gently shape in to balls7Place dough balls in an oiled container and tightly cover8If using the same day, leave the dough out for 4 hours, then cool. Otherwise, refrigerate after shaping until ready to use.9When ready to use, remove dough from cooler and allow to come to room temp for 20 minutes