Pizza in long rising. To get to this recipe I made dozens of pizzas. And unfortunately I eat all due. In the end I think I have come to a Italian-style dough that satisfies me and that, then, I now share with you: flour 1 (I use a type 1 enriched flour from wheat germ, special blend for pizzas Spigadoro) and semolina, no yeast, a maturation in 24 hours refrigerator. Try this dough to make a simple pizza daisy and then unleash the fantasy.
These characteristics (long rising, little yeast, special flours) found in all my PIZZA RECIPES, made with many types of flour and many different and imaginative condiments.
The cooking of long-leavened pizza
I must admit that the leap in quality in my long leavening pizza came when I changed the oven by purchasing one that has a specific function for cooking pizzas and, In addition, has a large refractory stone to be placed on the bottom and a pizza shovel: with the refractory stone the heat from the oven to the base of the pizza comes to about 330 degrees. Not as much as the temperature of a wood oven, but enough to create a really good long-leavened pizza.
My favorite seasoning is a variation of the traditional pizza daisy. Made with fior di latte, anchovies, basil and mozzarella reinforce DOP buffalo. But you do as you like. If you do not have the baking stone, you can bake the pizza in the classic round baking pan but, saw that the oven will reach about 240-260 degrees, you'll need to pre-cook some’ the alone basis and then season and put it back in the oven. I'll explain everything in step. How about, you try it? And if you like yeasts, sweet and savoury, give a recipe to all my BREAD RECIPES, PIZZA AND LIEVITATES. Have a good day!
- FOR THE DOUGH
500 grams of flour 1
100 grams of semolina
1 gram dry brewer's yeast (or 2,5 grams fresh or 30 grams of mother yeast)
10 grams of salt
1 tablespoon of extra virgin olive oil (Optional)
400 milliliters of natural mineral water
- FOR THE FILLING
250 grams of cream
200 grams of DOP mozzarella
500 grams of peeled San Marzano tomatoes
fresh basil leaves, to taste
fresh oregano, to taste
extra virgin olive oil as required
salt to taste
6 anchovies in oil
For the dough: in a large bowl (or the planetary) put the two types of flour, the dry yeast, extra virgin olive oil, 380 milliliters of water and start to knead. Dissolve the salt in the remaining 20 milliliters of water. Add the water and salt to the dough. Work the dough (with the hands or with the help of a kneading machine) for at least 15 minutes to obtain an elastic compound, even and smooth. If you use the kneading machine , I recommend kneading all the ingredients together and then still work the dough by hand, on a lightly greased surface oil.
DOUGH WITH FRESH BREWER'S YEAST OR SOURDOUGH. to make pizza you decided to use fresh brewer's yeast or sourdough, you must first dissolve them in the water and then add them to the dough and proceed with the processing, adding salt after first working the mass coarsely.
Cover dough with a cloth moistened. Leave for half an hour. Working for even a minute the dough and put it in a plastic bowl. Cover with plastic wrap and let it sit in the refrigerator for 24 hours. After the curing time, leave the dough covered with plastic wrap for one hour at room temperature. Then, divide the dough into loaves of 250 grams. The loaves must be round and smooth, to obtain them you have to roll the dough on itself and round it on the work surface (pirlatura). Put the dough in a baking dish, previously dusted with durum wheat semolina. The dough balls must be well spaced from one another (PHOTO 1). Cover with transparent film for foods. Allow to rise in the oven with a small light burning (at a temperature between 25 and 28 degrees) until the dough will have tripled their volume (about 5-7 hours).
Preheat oven (static) to the maximum of the degrees. My oven reaches 260 degrees and, putting inside a refractory stone on the bottom, the heat at the base of the pizza gets to about 330 degrees. It's not the same as a wood-burning oven (which reaches 450 degrees) but 330 degrees is sufficient to give rise to a good pizza.
For the filling: split hand the tomatoes and place them in a colander, letting it tap all the excess water (I wait about three hours). When they have lost their liquid, put the tomatoes in a bowl and season with olive oil, a pinch of salt and fresh oregano. Cut into pieces mozzarella and fior di latte and squeeze as much as possible.
Sprinkle flour on the work surface. Place the pizza dough and start to roll it out, and press with your hands and fingers, so as to obtain a thin disk. Spread the dough with the help of your fingers pushing it from the center towards the edges, so that they have a bulging appearance to favor the formation of the pizza cornice (PHOTO 2). Distribute the tomato on pizza, add the mozzarella, a little hand-broken basil and a drizzle of extra virgin olive oil (PHOTO 3). Place the pizza in the oven (I bought a shovel along with the baking stone) and cook for about 5 minutes (PHOTO 4). Churning out, add the Pdo buffalo mozzarella and some more basil and serve immediately. Bon appétit!
If you do not have the baking stone and shovel, you can roll out the pizza directly on the round baking pan (greased with a little extra virgin olive oil). In this case, It is seen that the oven temperature will be lower, You have to do a pre-cooking of the disc with the tomatoes for 5-7 minutes. Then, at a later time, add the sauce and finish cooking for another 5 minutes.
MATCHING: a red wine from Umbria to this pizza classic. We suggest a Montefalco Rosso Doc. We chose the one produced by the company BAE: scents of ripe fruit, soft and slightly tannic, Thanks to a lift in 12 months. We chose a match for contrast and not for match, that might seem unusual for a pizza. But ours is an invitation to try new combinations of tastes.
VARIANT: If you want to skip the 24-hour rest in the refrigerator, the dough will have to rest in its bowl about 2 hours at room temperature. Then it should be divided into 4 250 gram panetti that will have to rise for about 6 hours (and anyway until they're visibly more than doubled), always at a temperature between 25 and 28 degrees.