If you have plenty of time, this slow-rise pizza dough is a delicious variant for a good Italian pizza.
Recipe for slow-rise pizza dough
Pizza is one of the simplest recipes in the world – yet getting the perfect pizza can be challenging. It requires the right dough, toppings, and oven. In this blog post, we provide you with a recipe for long-fermented pizza dough that is both easy and delicious – so you can finally stop ordering takeout pizza!
If you have plenty of time, this long-fermented pizza dough is a delicious option for a good Italian pizza.
The dough gives you enough for 4 regular-sized pizzas or 2 large ones.
Servings: Pizzas
Slow-Rise Pizza Dough
If you have plenty of time, this slow-rise pizza dough is a delicious variant for a good Italian pizza.
Equipment
- Bowl
- Oven
Ingredients
- 325 gram Tipo 00 Flour
- 200 gram Water
- 70 gram Oil
- 6 gram Salt
- 2 gram Yeast
Instructions
- We usually start this dough the night before we plan to have our pizzas.
- Pour the water into a bowl and dissolve the yeast in it.
- Add oil and salt and mix well. Then gradually add flour until the dough feels right. The dough is quite wet, but that's fine.
- Let it rise overnight at room temperature.
- The next day, put the dough on a floured surface and divide it into 4 pieces, shaping them into balls.
- Coat the balls in oil and place them on a baking sheet lined with parchment paper. They will rise, so they should not be placed too close to each other. Cover them with plastic wrap and put them in the fridge.
- Take the dough out of the fridge 2 hours before use.
- Place the dough balls on a floured surface and roll them as thinly as possible with a rolling pin.
- We recommend cooking the pizza on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) with convection for 4 minutes.