Pizza dough in a pan with 72 hours of maturation. Why keep a dough for three days in the refrigerator? Why wait for it to rise instead of spreading it and cooking it within 3-4 hours to eat pizza right away, and the price? The answer is simple: to taste an extremely digestible and light pizza. In a word: perfect. The principle is always that of pizza in the pan, but with smaller amounts of yeast (whether brewer's yeast is used or in the case of sourdough). Obviously, a longer stay in the refrigerator is required. And if you prefer to prepare round pizzas, use this recipe of the pizza in long leavening.
Why three days of maturation in the fridge?
Storing the dough in the refrigerator at a temperature of 4 degrees for 72 hours allows you to get a pizza in which the starches are perfectly digested by the yeast. But it also has the advantage of having an easily workable dough. It often happens to make a dough and to realize that this does not take the desired shape when we start to roll it out on a plane. Which tends to shrink when we lay it out. This means that the dough is not perfectly ripe and leavened.
To obtain a well-workable dough you have to choose well the type of flour to use. We suggest using a strong flour, with a protein content between 13% and 15%. The flour will withstand long leavening without losing its strength and its glutinic mesh, fundamental for a workable dough.
Look at the result in this very short 15-SECOND VIDEO: I convinced you to prepare this dough and forget it in the refrigerator for 72 hours? Have a good day!
400 grams of flour type zero or specific for pizza and focaccia
270 milliliters of mineral water
10 grams of salt
0,5 grams of dry brewer's yeast or 40 grams of sourdough)
oil to grease the Pan, to taste
The long-ripening pizza, that rests for 72 hours in the refrigerator and becomes digestible and very light is very simple to prepare. You can do it by hand (especially for small quantities) or in a food processor.
Dissolve dry brewer's yeast or sourdough in water, oligomineral at room temperature. The optimum water temperature would be around 20 degrees.
Then add all the flour and work with the planetary mixer or by hand for 2-4 minutes. Add the salt and work for 10 minutes until you get a coarse but homogeneous dough. Let the dough rest in a bowl for 30 minutes, covered with plastic wrap. Then work it for a few minutes until it is smooth, elastic and homogeneous. Form a dough by rounding the dough with your hands on the work surface (pirlatura).
Put the dough in a container greased with oil and closed with plastic wrap and then sealed with a lid. Let the pizza dough rest in the refrigerator for 72 hours. Take the dough out of the refrigerator and let it rest at room temperature (about 24 degrees) for 4-6 hours.
When the dough will be visibly leavened, sprinkle the worktop with a little re-milled semolina and spread the dough on the semolina, widening it with your fingertips, making a slight pressure, until you get a rectangle.
Grease with extra virgin olive oil a baking sheet, put the pizza, cover with plastic wrap and let stand for 60 minutes in the oven at 28 degrees. I suggest you measure the temperature with a KITCHEN THERMOMETER to be sure that it is constant. You will see that the pizza dough will rise visibly.
Prepare a tomato sauce by mixing the pulp or puree with extra virgin olive oil, salt and oregano. Season with tomato and cook at 230 degrees in a preheated oven for 10 minutes.
Complete the pizza seasoning with the rest of the topping and the ingredients you prefer: well-squeezed mozzarella or other cheeses, anchovies, Capers, olives, tuna, Onion. Whatever seasoning you choose, remember to complete everything with a round of extra virgin olive oil. Cook for another 5 minutes and serve immediately. Bon appétit!