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Everything starts with a good pizza dough . To make a good pizza dough, it is important that you use good quality flour. Depending on how long you want the dough to rise, you should use flour with a different W factor. The higher the W factor, the longer you can let the dough rise (or age). In principle, a flower of type W320 can rise for 48 hours . You then get an elastic but firm dough that you can easily shape.
| Flower 1 kg |
| Water 350 ml |
| Salt 25 gr |
| Yeast 7 g fresh yeast |
| Put the water in a deep bowl and dissolve the salt in the water. The water should not be warmer than 25 °. As a rule, that applies the sum of the temperature of all ingredients must not exceed 60 ° |
| Add about 10% of the flour to the water. Dissolve the flour completely. |
| Add the yeast. Preferably use fresh yeast. If you use dried yeast, use a ratio of 3: 1 (3 grams of fresh yeast is 1 gram of dried yeast). Dissolve the yeast completely in the paste. |
| Now add the rest of the flour. Knead it into a smooth dough. |
| Let the dough rest at room temperature for an hour. Cover the dough against drying out! |
| Knead the dough again and make the balls according to the chosen weight. |
| Now let the balls age further in the refrigerator. Depending on the flower, this is possible up to 48 hours. I usually let the dough rest in the fridge for 24 hours. |
| Take the dough out of the refrigerator about 3 hours before baking. |
| Now make a delicious bottom out of each ball! |
110 min.
5 mins
120 min.
6 pers.
about 385 kCal.
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