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 arrived to a mixture in Italianate style that suits 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.
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 condiment: 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 PROVINGPrint This
- FOR THE DOUGH:
- 500 grams of flour 1
- 100 grams of semolina
- 1 grams of 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
- 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, l & #8217; olive oil, 380 milliliters of water and start to knead. Dissolve the salt in the remaining 20 milliliters of water. Add water and salt mixture. K l & #8217; dough (with your hands or with the help of a mixer) for at least 15 minutes to obtain an elastic compound, even and smooth. If you use the kneading machine , I recommend mixing all the ingredients together and then work still a little’ the dough by hand, on a lightly greased surface oil.
MIXTURE WITH FRESH BEER YEAST OR MOTHER'S YEAST. to prepare the pizza you decided to use fresh brewer's yeast or mother yeast, 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 7-10 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 all the excess water coli (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. Roll out the dough with the help of the fingers pushing it from the center to the edges, so that they have a swollen appearance to promote formazioneo of pizza cornice (PHOTO 2). Distribute the tomato on pizza, add the mozzarella, some’ 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 mozzarella DOP buffalo 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.
THE PAIRING: an Umbrian red wine for this very classic pizza. We suggest a Montefalco Rosso Doc. We chose the one produced by the companyBAE: 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.
If you want to skip 24 hours in the refrigerator, the dough will have to rest in its bowl about 2 hours at room temperature, then it goes divided into 4 250 grams panetti which must rise for about 6 hours, always at a temperature between 25 and 28 degrees.