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48h Pizza Dough

How to Making Recipes 48h Pizza Dough using 4 ingredients and 7 steps

48h Pizza Dough - Sift the flour into a bowl, add the yeast, salt and water. Order from a wide selection of your favourite Pizza food which will be delivered directly to your home or office. Stack easily to conserve space. (Lids are sold separately.) Pages with related products. See and discover other items: pan pizza. There's a problem loading this menu right now. - You probably have a passion for cooking and also you spend a number of time in your kitchen, then most certainly you've a substantial amount of recipes available. Some cooks have an orderly organization system and some do not. If you end up often shuffling via mounds of recipes and never finding what you are looking for, then it's worthwhile to do some organizing.

48h Pizza Dough

The ambiance was that of your typical Italian restaurants; loud and warm.

It develops the best flavor through a long rise in the fridge!

You can have 48h Pizza Dough using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients make 48h Pizza Dough

  1. You need 500 g strong white bread flour.
  2. You need 5 g active dry yeast.
  3. You need 2 tsp fine sea-salt.
  4. You need 320 ml tepid water.

48h Pizza Dough instructions

  1. Sift the flour into a bowl, add the yeast, salt and water.
  2. Knead until combined - this should take around 5 minutes.
  3. Leave the dough to rest for 10 minutes in a covered bowl.
  4. Knead the dough for another 5 minutes, until smooth - add flour if needed.
  5. Cover the dough in a bowl and leave in the fridge for at least 48 hours.
  6. Remove 3 to 4 hours before cooking. Divide the dough into pieces and leave covered to rest for approximately 3-4 hours.
  7. Prepare and bake (220°C - 6-7 minutes).

48h Pizza Dough - When I make pizza dough I always try to keep it simple. Flour, water, yeast and salt are my four go-to ingredients. Cover with cling wrap (cover, do not wrap them up, to allow the dough to rise a bit. This W factor indicated dough elasticity and extensibility. As a test we made pizza dough with short, medium and long fermentation times. We found the long, fridge retarded dough was best. Pizza fatta in casa leggera, digeribile e ben alveolata. Thank you and good luck