Bonci pizza dough with the Bimby, easy to digest with little yeast, very fluffy and with lots of bubbles, stands out for its long rising and high hydration, which give it fluffiness and crunchiness, similar to spoon pizza dough.
Bonci pizza dough is made with very few and simple ingredients, the same used for making the much-loved homemade pizza but with very little yeast and plenty of water and good quality type 1 flour. I used the Bimby, a precious ally in the kitchen; with the Bimby, fantastic doughs can be prepared in just a few minutes, like the sheet pizza.
However, if you are not a fan of crisp and airy pizza, you can always try the classic dough for round pizza. Even if you don’t have a Bimby, I suggest trying this high-hydration dough at least once, and I am sure you will fall in love with it immediately. Let’s see what we need to make Bonci pizza dough with the Bimby with little yeast and easy to digest
HERE ARE SOME RECIPES YOU MIGHT LIKE
- FRESH AND DELICIOUS STRAWBERRY JAM WITH BIMBY
- STRAWBERRY AND CUSTARD TART WITH BIMBY THAT DOESN'T MELT WHEN BAKING – THE DESSERT DRIVING EVERYONE CRAZY
- SHEET PIZZA WITH BIMBY, SOFT AND CRUNCHY, A DELIGHT EVERYONE AGREES ON – SUCCESS GUARANTEED
- TART WITH POLENTA FLOUR AND BIMBY, A SIMPLE INGREDIENT THAT MAKES IT UNIQUE AND CRUMBLY – YOU'LL IMPRESS EVERYONE
- LIGHT BISCUITS WITH BIMBY, NO EGGS, BUTTER, OR FLOUR – IDEAL IF YOU ARE ON A DIET AND SO GOOD EVERYONE EATS THEM
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 24 Days
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
HOMEMADE PIZZA WITH BONCI DOUGH AND BIMBY, LONG RISING
- 0.11 oz fresh yeast
- 1.5 cups water
- 0.5 tbsp brown sugar
- 1 tbsp extra virgin olive oil
- 1.6 cups type 1 flour
- 0.4 oz salt
- 2.1 cups water
- 2 tbsp lemon juice
Tools
HERE’S WHAT WE NEED
- 1 Food processor
Steps
LET’S PREPARE THE FAMOUS BONCI DOUGH WITH THE BIMBY
PRE-PREPARE THE DOUGH: Place the ingredients in the bowl 5 minutes at 98°F speed 3
DOUGH: Add the flour into the Bimby bowl, the salt, and knead on knead setting for 3 minutes while adding the oil through the lid opening. Transfer the dough into a large oiled bowl and fold it inwards. Cover the bowl and place the dough in the fridge overnight.
RISING AND FERMENTATION: Place the water and lemon in the bowl, close with the lid and position the Varoma, place a sheet of oiled parchment paper on the bottom, place the dough inside, close the Varoma and set it to ferment for 1 hour and 30 minutes at 158°F. The dough should be well risen and puffy, but sometimes, it may take a few more minutes, so reset and ferment for another 30 minutes. Now you just have to use the wonderful dough as you like; if you like sheet pizza, you can follow this recipe
ADVICE
FOR A GOOD DOUGH RESULT, I RECOMMEND A HIGH-QUALITY TYPE 1 FLOUR, EVEN STONE-GROUND
QUESTIONS
CAN I MAKE THE DOUGH WITH THE BIMBY TM5/TM6?
YES, CERTAINLY, BUT IF THE TM5 DOES NOT HAVE FERMENTATION, YOU WILL NEED TO LET THE DOUGH RISE IN A COVERED BOWL
