1-hour VS 72-hour pizza dough! Which recipe is better? 72-Hour Dough - 470g type ‘00’ flour - 14g sea salt - 1g dry yeast - 330g water 1. In a jar dissolve the salt and yeast in the water. 2. Then, in a large bowl pour your flour in and create a well in the middle. Pour in the water, yeast and salt mixture and, working from the centre out, start to bring the dough together. Once you have what looks like a shaggy mess, pour this onto a lightly dusted, clean bench and begin to knead until you have

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