Today I prepared a very versatile dough, perfect for bread, pizza, and even calzones with long fermentation sourdough.
It’s a very easy dough to prepare, I used the Bimby but a stand mixer or even by hand works fine. The dough is very soft but easy to handle. I used all-purpose flour, but you can use any flour you prefer. The Sourdough can be easily replaced with yeast.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 1
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs all-purpose flour
- 7 oz sourdough
- 3.5 cups water
- 3 tsps salt
- 2 tbsps olive oil
Tools
- Stand Mixer
- Dough Scraper
Steps
In the Bimby bowl, add the flour, broken-up sourdough, and most of the water. Knead for 5 minutes at kneading speed.
Add the salt and the remaining water and knead for another 5 minutes at kneading speed. Finally, add the oil and knead for another 2 minutes, still at kneading speed.
Transfer to a floured surface and make 3 rounds of folds, 15 minutes apart. Use a dough scraper, but do not add too much flour.
Then transfer the dough to a bowl, cover with plastic wrap and a cloth, and let rest in the fridge overnight.
The next day, transfer the dough to the work surface and divide it as needed.
I shaped a loaf for my bread and 5 balls: 3 for round pizzas and 2 for calzones that I will cook in the air fryer.
I baked the bread at 392°F (200°C) for about 50 minutes after 2 hours of rising.
I used the balls when they doubled in size.
2 calzones filled with tomato, mozzarella, and ham.
3 pizzas topped with capers and anchovies, margherita, and tuna.
