HANDMADE PIZZA DOUGH (28-HOUR FERMENTATION)
Authentic Italian-style pizza dough made with strong flour, natural mineral water, olive oil and a slow 28-hour fermentation for perfect texture, aroma and digestibility.
TIME: 1 DAY 7 HOURS 40 MINUTES
DIFFICULTY: HARD
SERVINGS: 8
NUTRITIONAL FACTS
Calories
270
Fats
5 g
Saturates
1 g
Carbs
46 g
Sugars
0.5 g
Protein
8 g
Fibre
2 g
Salt
0.9 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 240 g strong flour, Manitoba “0”
- 165 g natural mineral water, cold
- 100 g sourdough starter
- 7 g salt
- 15 g extra virgin olive oil
EQUIPMENT
- Stand mixer with dough hook
- Large bowl
- Container with lid
- Baking tray
- Oven
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 and knead for 4 minutes on medium speed.
- Gradually pour in the olive oil while kneading until fully absorbed.
- Fold the dough 4–5 times, place it in a covered bowl and let it rest at room temperature for 1–2 hours until slightly risen.
- 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 again for another 24 hours at 4–5°C.
- Bring to room temperature for 2 hours, then gently stretch the dough by hand in 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, slice into 8 pieces and serve hot.
