My wonderful brother-in-law's recipe (based on this NYT recipe), but with a 30-hour slow fridge ferment. This pizza dough is pillowy in all the right places and delicious.
MAKES: Two 12" pizzas
TAKES: 20 min to make + 30 hours to ferment
INGREDIENTS
153 g of 00 flour (1 cup plus 1 Tbsp)
153 g all-purpose flour (1 cup plus 1 Tbsp and 2 tsp)
8 g fine sea salt (1 tsp)
2 g active dry yeast (3/4 tsp)
4 g extra-virgin olive oil (1 tsp)
200 ml lukewarm water
INSTRUCTIONS
Method for fridge ferment:
Start this 30-40 hours before you want to eat the pizza.
In a large mixing bowl combine the two types of flour and the salt.
In a measuring cup, stir together 200 ml lukewarm tap water, the yeast, and the olive oil.
Pour it into the flour mixture, and mix with your hands until well combined,
Then let the mixture rest for 15 minutes.
Knead rested dough for ~3 minutes until smooth. (I find this mostly to make it a bit smooth. The long ferment in the fridge means kneading is less about developing the gluten.)
Put dough in a large tupperware and place in the fridge. Let it rise slowly for at least 30 hours, but no more than 40)
Remove the dough from the fridge 30-45 minutes before you want to begin cooking. Shape the dough into ~190g balls (or between 180 and 190g). Place each ball on a floured cookie sheet. Dust with a bit more flour and cover with a towel (or parchment and a towel)
Let rise for 30-45 mins at room temperature until doubled in size
Preheat your oven
Roll out pizzas, add toppings, bake and eat!
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