Summary

Ingredients

For the pre-dough:

• 400 g wheat flour Tipo 00 or pizza flour or stron flour
• 2 g dry yeast, ood quality, I use Fermipan red or Lucullus
• 320 g water, cold (weihed, not measured)

For the main dough:

• 600 g wheat flour see above
• 3 g dry yeast see above
• 270 g water, cold (also weihed)
• 20 g salt
• 35 g olive oil

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Instructions

1. Pizza dough with a little yeast works flawlessly and is really great in terms of taste. The only thing that is needed is more time than for quick pizza dough, where about 1 cube of fresh yeast is used for 1 kg of flour.
2. Personally, I prefer to bake with dry yeast. I always dissolve the dry yeast in a cup with some of the water. I weigh the yeast from the large package with the fine scale, if you don`t have them, you can split a bag of dry yeast into half of the starter dough and half of the main dough. If you prefer to work with fresh yeast, use a total of about 1/3 cube of yeast for 1 kg of flour.
3. The pre-dough is mixed well from the appropriate ingredients and left to mature covered for about 8 - 12 hours at room temperature.
4. In the evening, the remaining ingredients are added to the pre-dough. Make sure that the yeast water and the olive oil are stirred in first and then the salt and flour. Knead for approx. 5 - 8 minutes, the dough should then no longer stick, if necessary, knead in a little more flour.
5. Then put the dough in a sufficiently large bowl in the refrigerator until the next day. Due to the cold guide, the dough goes slower and larger gas bubbles form in the dough than if the dough is prepared in the usual way.
6. If I don`t have that much time, then I knead the dough out of all the ingredients the evening before, let it stand a little at room temperature and then put it in the refrigerator.
7. The next day:
8. I shape the pizza balls three hours before actually baking the pizza. To do this, I take the dough out of the refrigerator, cut off pieces weighing approx. 180-200 g and shape them into balls. The dough must no longer be kneaded, otherwise the gas bubbles that have formed will be squeezed out. Then I let the balls rise, covered, at room temperature for 2-3 hours.
9. After the so-called piece cooking, I carefully pull the pizza bases from the dough balls, which can be topped according to taste. With a little practice, they can even become nice and round.
10. The procedure described here always gives us an edge like in a pizzeria, large-pored, crispy and nicely risen. However, if the dough is maltreated with the rolling pin, the gas bubbles will be pushed out and the edge will stay flat.
11. We have a wood oven in which the pizzas are baked in a few minutes at very high temperatures (350 ° -400 °), but the pizza can also be baked conventionally in an oven preheated to 240 ° C with top / bottom heat for about 8-10 minutes to be baked. In the oven, I always brushed the tray with olive oil so that the pizza wasn`t baked.
12. I am extremely reluctant to use baking paper at such high temperatures.