Today I am sharing with you a truly amazing dough High Hydration Pizza 24-Hour Fermentation. Those who follow me know that I have a passionate love for leavened products and every type of dough, especially high hydration ones like this case. Today I wanted to try a dough that might seem mushy and unworkable at the final result, but when you bake it, I assure you it gives a lot of satisfaction. I recommend you try it too. Naturally, being a very hydrated dough, it also has a long fermentation. So start kneading in the afternoon of the day before to put it in the oven the evening of the next day. Another good and positive thing about this dough is the fact that all the work is done in a bowl, so you only dirty that. Some folds with subsequent rests and bowl movements guarantee a truly optimal result, that is, a super crispy pizza on the outside and very soft inside. I wanted to top it with onion and potatoes, but you can also top it with simple tomato and mozzarella. If instead, you don’t feel like waiting 24 hours to make the tray pizza, try the No-knead Pizza crispy outside and soft inside.
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- Difficulty: Very Easy
- Rest time: 1 Day
- Preparation time: 1 Day
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 393.89 (Kcal)
- Carbohydrates 84.66 (g) of which sugars 1.96 (g)
- Proteins 11.06 (g)
- Fat 3.91 (g) of which saturated 0.72 (g)of which unsaturated 1.50 (g)
- Fibers 14.51 (g)
- Sodium 784.97 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 28.22 oz flour (W300/320)
- 2.63 cups water (iced)
- 0.18 oz fresh yeast
- 0.6 oz salt
- 0.53 oz extra virgin olive oil
- 2 potatoes
- 1 red onion
- as needed extra virgin olive oil (for seasoning)
Tools
- 1 Bowl
- 1 Baking Tray
Steps
Dissolve the yeast in the iced water
Stir and pour the salt inside. Don’t worry, it won’t affect the fermentation, the important thing is that this step doesn’t last more than a minute.
Stir well
Immediately pour everything into the flour.
With a spoon, stir everything well until the water has absorbed the flour completely. Cover and refrigerate for 1 hour.
Cover and refrigerate for 1 hour.
After an hour, start making the folds in the bowl, bringing the sides of the dough towards the center.
Put back in the fridge for another hour.
Pour some oil in the tray and let it rest in the fridge overnight
Slice the potatoes thinly and leave them in water in the fridge overnight
Also slice the red onion thinly
Season it with oil and leave it in the fridge
In the afternoon of the next day, take the dough out of the fridge and let it rest for another 3 hours at room temperature.
Season the potatoes with extra virgin olive oil and salt.
Drizzle the pizza with a little extra virgin olive oil and the onion
The potatoes
the rosemary
Bake in a preheated oven at 392°F for 30 minutes
