The long rising pizza

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 my pizza came when I changed the furnace by buying one that has a specific function for baking pizzas and, In addition, It has supplied a large baking stone to be placed on the bottom and a shovel for pizza: with the refractory stone the heat conducted from the oven at the base of the pizza reaches about 330 degrees. Not as much as the temperature of a wood oven, but sufficient to give rise to a really good 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?


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  • 500 grams of flour 1
  • 100 grams of semolina
  • 2 grams of active dry yeast
  • 10 grams of salt
  • 1 tablespoon of extra virgin olive oil
  • 400 milliliters of natural mineral water
  • 250 grams of cream
  • 200 grams of DOP mozzarella
  • 500 grams of peeled San Marzano tomatoes
  • fresh basil leaves, just enough
  • fresh oregano, just enough
  • extra virgin olive oil as required
  • salt to taste
  • 6 anchovies in oil


The long rising pizza

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.

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, divide the dough into loaves of 250 grams. 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 4-5 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: 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.


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.

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Giusy 26 March 2019 at 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

Ada Parisi 26 March 2019 at 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

Giovanni 15 November 2018 at 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.

Ada Parisi 15 November 2018 at 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?

Giovanni 9 March 2019 at 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.

Ada Parisi 11 March 2019 at 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

giuseppina 3 May 2018 at 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

Ada Parisi 3 May 2018 at 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

Silvia colombo September 10, 2015 at 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!

Ada Parisi September 10, 2015 at 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)

Maria Darkwa February 1, 2014 at 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 .

Sicilians creative in the kitchen February 1, 2014 at 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

Matilde January 30, 2014 at 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!

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

I'm used’ a duty, In addition to a great pleasure! A huge hug Mathilda! Hello!

Matilde January 30, 2014 at 14:27

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,

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!

Sicilians creative in the kitchen January 30, 2014 at 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

Adele May 16, 2013 at 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 ?

Sicilians creative in the kitchen May 16, 2013 at 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!

Valentina May 15, 2013 at 20:42

Hello Ada 🙂 Neapolitan Since I love the pizza, I would live to pizza… chettelodicoaffà 😀 Yours is invitantissima, 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! That craving for pizza that you made me venireeeee 😀 A strong hug :**

Sicilians creative in the kitchen May 15, 2013 at 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

Giulia May 15, 2013 at 17:18

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

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

Hello Giulia! I'm used’ 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

NUS May 15, 2013 at 09:57

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

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

Thanks!!!! A hug, ADA

Fausto May 15, 2013 at 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?

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

Hello, It is an entirely different dough, a long leavening time. I'm used’ 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

Reply May 15, 2013 at 06:55

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

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

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


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