Pizza is one of the favorite foods of us Italians. Crispy and tasty, it can get (almost) everyone to agree. And if we decide to make it at home, success is assured. You want becausehomemade tastes more genuine, resisting a disc of flour baked and stuffed at home is impossible. As long as you prepare flawless pizza dough. Perhaps, leavened for 36 hours and prepared with a bread flour mix. And that is exactly what we will discuss in this article.
Get your apron ready and dust off your work surface-you’ve got pizza dough to make!
Ingredients for 4 pizzas
For the dough
- 300 g Manitoba flour
- 200 g of Pane Antico flour
- 350 g of water
- 0.50 g fresh brewer’s yeast
- 10 g of salt
- 10 g of extra virgin olive oil
- flour (or semolina) for rolling out q.b.
For the filling
- tomatoes to taste.
- 500 g mozzarella cheese
- EVO oil
- basil
- oregano
Preparation
Day 1
Almost all good recipes involve long and meticulous preparation. Here, too, making fragrant, well-risen pizza dough takes time. But that is also the beauty of cooking something. You do it for loved ones, for friends and to share a convivial moment.
That said, set your alarm early in the morning and start making the dough at 8 o’clock.
Sift and mix the two flours (manitoba and ancient bread) in the bowl of the mixer. Combine 60 percent of thewater (about 210 grams) and knead for a couple of minutes. Let it rest for aboutan hour.
At this point, you can dissolve the yeast in water, operate the mixer and add, to the dough, the remaining water (about 140 grams). As soon as the dough begins to develop a gluten mesh, add salt and oil. Let it all soak in and continue kneading until the dough appears smooth and consistent. Now, all you have to do is turn it out onto your work surface, grease your hands with a little oil and make the first set of three folds, letting the dough rest — covered with plastic wrap — for about 40 minutes.
After the necessary time has elapsed, make two more sets of three-way folds and let rest for another 40 minutes. Finally, store the tightly sealed bowl in the refrigerator until the next morning.
Day 2
On the second day, you can even set the alarm later. It starts, in fact, at 11 o’clock.
Take thedoughout of the refrigeratorand let it rest at room temperature until 4 p.m. Next, flour your work surface and carefully turn the dough over. Coat your hands with a drizzle of EVO oil and work the dough with your fingertips. During this operation, however, try to handle the dough carefully to avoid ruining the rising process. Try, therefore, not to crush or breakair bubbles.
Now, all that’s left is to make a three-way fold and form small balls of pizza dough. Squeeze them slightly and lay them in a tightly closed container. Let rest at room temperature until 6 p.m.
After a couple of hours have elapsed, retrieve the bowl and lay each ball of dough in 4 baking sheets lightly greased with oil and, helping yourself with your fingertips, start rolling out the pizzas. Of course, try not to let out the air bubbles contained inside the dough.
Finally, cover the pans with foil and let rise for another hour–for a grand total of 36 hours of rising time.
Around 8 p.m., stuff your pizza with diced mozzarella, basil (chopped and seasoned with EVO oil), oregano and halved cherry tomatoes. A drizzle of oil and your pizzas are ready to be baked. Preheat the oven to260°C and bake on the lowest part of the oven. Bake for about 15 minutes.
Tip: When you lift the edges, if they appear cooked and crispy, the pizza is ready to be baked. If not, continue baking, lowering the oven temperature to 220°C.
For the recipe, we thank Gabila of Panedolcealcioccolato.
