Pizza Dough … The long way.
Jun 26th, 2010 by Paul
A quick post. I’ve been working on my pizza dough. I now have two pizza doughs that both give great results. One I can go through the whole process from flour to cooked pizza in about two hours, The other takes two or more days just to prepare the dough.
This particular pizza I made the long way. I mixed together 500g flour, 400g water, 8g salt, and about a 1/4 tsp of yeast in a glass bowl until they were well combined, but definately not what I’d call kneaded. This went into the fridge.
Every twelve hours for 3 days I took out the dough and folded it over itself a few times to help build the gluten and push out the air. On the third day the dough came out of the fridge at about midday and left to be brought up to room temperature and have it’s final rest.
I tipped the dough out onto a well floured silpat and cut it into quarters. Each quarter was folded under itself to form a ball and left while I prepared the toppings. I also put a pizza stone under the broiler at full temperature.
Once the toppings were prepared I pushed out the bases with my hands ( no rolling pin ) and then topped them. Using my pizza peel I slid a pizza onto the stone under the broiler for about 5 minutes and it was done.
This dough is also excellent for making Ciabatta with as it’s very wet, and holds large bubbles to form a nice open crumb.
