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The long rising pizza

by Ada Parisi
37147 views 5 min read

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!

PIZZA LONG PROVING

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 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

Procedure

The long rising pizza

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.

Note

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.

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42 comments

Jessica 19 March 2020 - 09:35

Hello!I wanted to try this recipe but a question, I don't have Brewer's Yeast at home, I only have del “Dried mother yeast with beer yeast”. I can use this with the same recipe? And if so, what dose?

Reply
Ada Parisi 19 March 2020 - 11:52

Hi Jessica, sourdough with brewer's yeast behaves in the same way as dry brewer's yeast. In fact, is basically a publicity stunt, because the active mother yeast is only the living one. So yours is dry brewer's yeast and you can safely follow the doses of the recipe. Let me know. ADA

Reply
Loredana Balsamello 13 March 2020 - 16:24

Hi Ada, if I can't find type 1 flour, what can i use? Thanks in advance! The

Reply
Ada Parisi 13 March 2020 - 16:28

Hello Lara, type 0 or 00 are fine . Let me know

Reply
Francesca 16 November 2019 - 12:12

Hello,I have done several times your pizza(really good) But I can never work the dough for 15 minutes because even adding oil(continually)after a while it sticks to everything wrong piano..dove?

Reply
Ada Parisi 16 November 2019 - 16:50

Hello Francesca, I would say that you put too much oil. You work in the planetary or hand? because it is normal to be slightly sticky but the warmth of the heating it makes it more sticky hands. In this case, make the dough rest half an hour in air and then starts to knead, maybe dusting the work surface with a little flour 00. Let me know, ADA

Reply
Francesca 16 November 2019 - 19:43

I just tried you wrote me and putting very little oil I actually solved the problem!
Thank you and congratulations for the site!

Reply
Ada Parisi 16 November 2019 - 20:40

Perfect, I'm happy! Thank you and good dinner!!!! ADA

Reply
Evelina Staircase 11 November 2019 - 09:20

Hi Ada,
I would try to make pizza with your recipe. But I have a doubt about cooking, I'll explain… I just bought an Electrolux oven on the market recently (steaming, probe for roasts, pizza function, cooking led etc etc.), Unfortunately, the instructions are translated badly and my enthusiasm was quickly dropped as soon as I realized the difficulty of use.
Anyway, my perplexity is on the temperature of the pizza function which is at 200 °. To me it seems strange that so low.
I advice to use a conventional cooking and set the temperature to maximum?

Thanks
Hi
Evelina

Reply
Ada Parisi 11 November 2019 - 11:53

Hi Evelina, but you would in the pizza pan or baking stone have the? In any case, I have a Smeg and using the pizza function that sets the thermometer to the max, ie 270 and with the refractory stone reaches 320. You can try the pizza function, but set to maximum. Let me know, ADA

Reply
Evelina 12 November 2019 - 09:18

Hi Ada,

unfortunately I do not have the baking stone, I usually do the pizza pan.
I will try to follow your advice, setting the pizza function at maximum temperature.

I'll let you know :-)
Thanks
Hello
Evelina

Reply
Ada Parisi 12 November 2019 - 13:38

try and let me know. a warm greeting. ADA

Reply
Tatiana Tripa October 21, 2019 - 19:02

Hello, you can also use fresh brewer's yeast? How many grams? Thank you so much ☺️

Reply
Ada Parisi October 22, 2019 - 13:58

Hi, you can use it (even though I don't recommend it because it often doesn't activate as it should): if you do the long maturation in the refrigerator as per recipe you can use 2,5 grams, a really thin thin thin slice. Let me know, ADA

Reply
Giusy 26 March 2019 - 15:22

Hello! I wonder if I can use other types flour, whole wheat flour, thanks and congratulations for your site, I follow you,you are very good! Thanks! Giusy

Reply
Ada Parisi 26 March 2019 - 18:08

Hello Giusi, welcome and thank you very much for your appreciation. We come to pizza, Yes, you can use a whole wheat flour. I advise you to mix it with still a small share of 00 or zero so that the pizza form a bit 'more of gluten. That being said, you aspettartela slightly less dimpled, but still great. Indeed, I tell the truth: to me always like the pizza with the whole wheat flour in because it has more aromas and taste. Let me know. ADA

Reply
Giovanni 15 November 2018 - 11:10

The base of the pizza at 330 degrees with the rest of the oven to 260 seems to me something that goes against the laws of thermodynamics, but I do not doubt that the result is appreciable. So I guess I'll try this recipe also, because I do not want to eat me tens of evil came pizzas.

Reply
Ada Parisi 15 November 2018 - 11:15

Hi John, I am not an expert of thermodynamics, but they say the oven instructions (uno Smeg professional) is that by inserting the refractory bricks on the bottom and with preheating the oven at maximum temperature, leaving to continue heating took place for 30 minutes, It accumulates a heat inside the stone that exceeds that of the oven, which it has a pizza function with a particular ventilation. According to the facts, I can only tell you that since I changed the oven and put the pizza directly with the shovel on the stone (than when the would lie down in the baking dish in the old bakery), the result is completely different: just pizza (I enter fully dressed) touches the stone edge swells and pizza cooks in 7-8 minutes compared to 20 the previous furnace. Probably I have also made progress with the dough, and the two things have much improved pizza. you who have baked?

Reply
Giovanni 9 March 2019 - 15:01

I have one ikea, ie a whirlpool. Arrive at 285 degrees. In fact I should try with stone, it certainly helps to store heat, while the sun baking pans I believe that allow the oven to cool down a lot when you put the pizza. I think that's what the bottom is a little more and I’ hard. However, let the dough rest I see that very large bubbles improves the edge. Another thing that I think has its importance is the hardness of water: using the softened water the paste is sticky, so I think it's important to use bottled water, as you mentioned, or in any case by the well-known features.

Reply
Ada Parisi 11 March 2019 - 15:44

Hi John,the stone is accumulating heat raises the temperature of about 50 degrees, and especially the pizza rests directly, without intermediaries. The cold pan slows the rising process. I however on continuing to experience pizza, if you were to have significant results, I'll let you know. I see you're an expert. A dear greeting. ADA

Reply
giuseppina 3 May 2018 - 20:50

Hello’ I wanted to know if instead of using round pans can put the pizza on the baking sheet for 1 large pizza. Thanks

Reply
Ada Parisi 3 May 2018 - 22:20

Hello Josephine, I answered you on Facebook. You can safely use a regular baking pan, However, the cooking time will change: It will be sufficient to slightly greasy, roll out the pizza and precuocerla for a few minutes. Then pull it out of the oven, dress it and continue cooking. A hug. ADA

Reply
Silvia colombo September 10, 2015 - 11:04

I finally tried your recipe for pizza and it was a great success! Thank you Dear Ada, I have informed all my friends to forget those that in the past I administered them, impersonating for pizzas…This is another thing!! A hug and see you soon, Thank you for this nice blog!

Reply
Ada Parisi September 10, 2015 - 11:06

How to make me happy!!!! A little’ I envy you because I am on a diet and low carb pizza, My or other, I forget! I embrace you Silvia! (but I'm sure your pizzas were excellent)

Reply
Maria Darkwa February 1, 2014 - 21:43

I read with great interest your pizza. A passage I am not clear.: removing the dough from the refrigerator 2 hours before baking,but the dough must be worked a little before laying in the Pan or not? Thanks .

Reply
Sicilians creative in the kitchen February 1, 2014 - 21:56

Hi Mary, welcome! Then, the dough must be worked just enough to spread it, you don't have to make creases or knead again, but simply spread it to do or your pizzas. I have in the fridge to rest right now… See you soon, ADA

Reply
Matilde January 30, 2014 - 16:40

Thanks Ada, you're cute as always! And digestible format with explanations! I can't wait to go again….

An affectionate hug and good all!
M.

Reply
Sicilians creative in the kitchen January 30, 2014 - 17:14

Is’ a duty, In addition to a great pleasure! A huge hug Mathilda! Hello!

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Matilde January 30, 2014 - 14:27

Dearest!
I go back on the attack with another on this recipe – that short again, you know!
But according to you, If you let her rise 48 hours instead of 12:00 am? Would be just as good?

A hug,
M.

PS: I write here to not intasarti FB…and then maybe the answers you give me can serve also to others who leggon your recipe. Hello!

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Sicilians creative in the kitchen January 30, 2014 - 14:30

Hello Matilda! No, I don't think that would be just as good. The dough would collapse. You know that the yeast acts eating flour enzymes, If the dough rises too long, end the enzymes and yeast to literally dies of hunger, making the dough collapse that would become hard. The doses are suitable for leavening of 24 hours. The same goes for bread when you don't use a sourdough starter but a yeast. Intasami pure anywhere! Big hugs, ADA

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Adele May 16, 2013 - 11:11

I am a lover of “Pizza”…I prepare often…use a little baking powder but I never used the manitoba…the thing I'm curious about…I have to try ?

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Sicilians creative in the kitchen May 16, 2013 - 12:49

Test test, as long as you make a dough as what you describe, that is, with 2 grams of yeast if you make a pound of flour and a long leavening. Let me know!

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Valentina May 15, 2013 - 20:42

Hi Ada :) As a Neapolitan I love pizza, I would live to pizza… chettelodicoaffà :Q Yours is very inviting, must be delicious… congratulations! Usually I do it with the dry yeast to digest but I think even that is digestible and lightly, then I'll try for sure! What a pizza craving you made me come :D A strong embrace :**

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Sicilians creative in the kitchen May 15, 2013 - 23:14

Hello Vale! This dough is very digestible, I would almost say ' light’ and is a good substitute for sourdough for those, like me, product not often. Come to Rome we eat pizza together 4 chiacchere! ADA

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Giulia May 15, 2013 - 17:18

mammamia that good! you got me intrigued with this long leavening…Sign me ^_^ a kiss

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Sicilians creative in the kitchen May 15, 2013 - 17:31

Hello Giulia! Is’ a great alternative to Sourdough: I'm not baking oven frequently so makes no sense to me to make the Sourdough with all refreshments. This is a good compromise in my opinion! Kisses, ADA

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NUS May 15, 2013 - 09:57

A traditional recipe, well cooked, to photograph in a Flash to enjoy the stringy mozzarella! :)

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Sicilians creative in the kitchen May 15, 2013 - 13:50

Thanks!!!! A hug, ADA

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Fausto May 15, 2013 - 09:30

for 1 kg of flour we make 25 g of fresh yeast and after 5 6 hours already beautiful and ready your dough is different?

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Sicilians creative in the kitchen May 15, 2013 - 13:50

Hello, It is an entirely different dough, a long leavening time. Is’ the original recipe of Slow Food. The yield is just different, the pasta is more brittle and easier to digest: Since I tried this I'm not eating more pizza dough in no time… A warm greeting, ADA

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conunpocodizucchero.it May 15, 2013 - 06:55

I have try your base with only 2 grams of yeast on 1 kg of flour! really are cuirosissima!

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Sicilians creative in the kitchen May 15, 2013 - 13:50

Dear proof test, is the original recipe of Slow Food… flaky and digestible…

Reply

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