Long Fermented Pizza Dough

Name: Long Fermented Pizza Dough
Prep time: 60 min
Total time: 60 min
Ingredients: 1 kg wheat flour, type 0; 3 tsp salt; 1 tsp dry yeast; 6 tbsp olive oil; 7.5 dl water

Long rising time gives pizza dough better flavor, smoother structure and a more airy edge. This recipe for long fermented pizza dough uses little yeast, tipo 0 …

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Ingredienser

1 porsjoner

1 kgwheat flour, type 0
3 tspsalt
1 tspdry yeast
6 tbspolive oil
7.5 dlwater

Instructions

Add tipo 0 flour, salt, dry yeast, olive oil and water to a stand mixer.

Knead the dough for at least 10 minutes, until smooth and pulling away from the bowl.

Cover the bowl with plastic wrap and a clean kitchen towel.

Let the dough rise in a warm place, preferably below 20 degrees, for at least 10 hours until doubled in size.

Divide the dough into 3 to 4 pieces.

Shape the pieces into tight balls.

Let them rest for 30 minutes before shaping.

Roll or press the dough into thin pizza bases and top as desired.

Nutrition per serving

Energi ca. 4452 kcal

Protein 107.0 g

Fett 100.3 g

Karbohydrater 762.0 g

Fiber 28.3 g

Sukker 3.0 g

Salt 0.0 g

Tips & tricks

Let the dough rest after it has been divided. This makes it easier to shape without shrinking back.

Did you know?

Long fermented pizza dough develops more flavor because the yeast works slowly over time. Little yeast and long rising give a dough with better aroma, more elasticity and a more airy edge. This is especially useful when pizza is baked at high heat.

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