Pizza with Long Fermentation Dough light and digestible. For this type of dough, you will need very little time because you will make it in a bowl without a stand mixer, giving just enough time for the flour to hydrate. You will just need a little patience for the slow fermentation, which will be divided into three phases: the first rising lasting 1 hour, then the maturation in the fridge for 18 hours, and the proofing for 5 hours. But after waiting so long, you will taste a pizza that is no less than one eaten at a pizzeria….. I have prepared pizzas with different flavors and types of crust for those who prefer it thinner or more or less cooked and baked for 2 minutes at 752°F. At this point, all you have to do is try and enjoy!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2.2 lbs all-purpose flour for pizza
- 0.07 oz instant yeast
- 2.75 cups water
- 0.7 oz salt
Tools
- Pizza oven
Steps
In a container, put the flour and yeast, mix well, and add the salt and water in two parts.
Start kneading to hydrate the flour, finally obtaining a compact dough.
Place it on a surface and knead it for a few more minutes, then form a ball, cover it with a bowl, and let it rest for 15 minutes. After this time, knead it again for a few minutes, making some folds; this way, it will be smoother. Then form a ball again and let it rise in the container covered with a lid for 1 hour. Subsequently, transfer it to the refrigerator for 18 hours of maturation.
The dough is now matured, so proceed with dividing it. Cut into 250g pieces and place them in a container with some flour or semolina, keeping them slightly apart.
In this proofing phase, the time changes depending on the temperature in the house, but it will take from 3 to 5 hours.
Now it’s time to shape the dough. Take a piece and work it, placing enough semolina or flour on the work surface. Stretch it by pressing from the center to the edge, rotating the piece, so the center is thin, and the crust forms around it.
Now you can top it as you like, place it on the peel, it will be very elastic, and bake it after preheating the oven as indicated, reaching the temperature of 752°F for 2 minutes.
Your pizza with long fermentation dough is ready!!
Alternatively to pizza, you can make a panzerotto…..
Advice
If you wish, you can make panzerotti by forming smaller dough balls, about 150g, otherwise they will puff up too much and may burn by touching the oven’s heating element.
