Slow Fermentation Pizza Dough

Slow Fermentation Pizza Dough

Artisan pizza dough with long fermentation for a crispy, light crust and deep flavor.

Time: 3660 min · Servings: 4 · Calories: 238 kcal

Ingredients

Method

  1. Mix the flour with the yeast in a large bowl.
  2. Add water and olive oil to the flour mixture.
  3. Stir with a spatula or by hand until the ingredients are well combined.
  4. Knead the mixture for a few minutes until the dough no longer sticks to your hands.
  5. Check that the dough's temperature is correct.
  6. Cover the container with a cloth or lid and let rest for 30 minutes.
  7. Moisten your hands and fold the dough, stretching and doubling it over itself.
  8. Cover again and let rest for another 30 minutes.
  9. Perform the windowpane test to check gluten development; if it tears easily, repeat the folding and resting process every 30 minutes.
  10. Let the dough rest at room temperature for 12 hours.
  11. After resting, store the dough in the refrigerator for one or two days.
  12. Divide the dough into individual portions a few hours before preparing the pizza.
  13. Form the dough balls and let them rest before stretching them for baking.

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