ARTISAN PIZZA DOUGH (28-HOUR FERMENTATION)
Authentic Italian-style pizza dough recipe with strong flour, natural mineral water, extra virgin olive oil, and a slow 28-hour fermentation for perfect flavor and texture.
Ingredients
Equipment
Method
- Place the flour and cold water in the mixer and knead with the dough hook for 10 minutes. Add the salt and continue kneading for another 10 minutes.
- Add the sourdough starter and knead for 4 minutes at medium speed.
- Gradually add the olive oil while kneading until fully absorbed.
- Fold the dough 4–5 times, place in a covered bowl, and let rise at room temperature for 1–2 hours until slightly increased.
- Fold the dough again 4–5 times.
- Transfer to a container, cover, and refrigerate for 24 hours at 4–5°C.
- Shape into one ball, cover, and refrigerate for another 24 hours at 4–5°C.
- Leave at room temperature for 2 hours, then stretch by hand into a well-oiled baking tray.
- Add tomato sauce and cheese, bake in a preheated oven at 250°C (480°F) for 8–10 minutes.
- Finish with a drizzle of olive oil and serve hot, cut into 8 slices.
Notes
- Oil the tray generously for a crispy bottom crust.
- Fermentation time is crucial for flavor and light texture.
- Add toppings right before baking for the best result.
- Calories are calculated for the dough only, without toppings.