Pizza Dough with Long and Cold Dough Guides
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 d 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour, type 550
- 220 ml water, cold
- 8 g salt
- 2 tablespoon olive oil
- 2 g yeast, fresh
Print Recipe
Pin Recipe Instructions
- Put all ingredients in the mixing bowl of the kneading machine and knead for about 5 minutes until the dough separates from the edge of the bowl and forms a smooth ball.
- Cover the mixing bowl with the batter and place it in the refrigerator for approx. 12-24 hours (may be longer).
- Take the bowl out of the fridge on the baking day and let the dough acclimate for about 2 hours.
- Roll out the dough thinly on a baking sheet lined with baking paper and cover with it as you wish.
- To bake:
- Preheat the oven to 250 ° C (the fastest way for me is with convection).
- Then pour in the pizza and reduce the temperature to 220 ° C and switch to O / U heat. Baking time approx. 20 min.
- I always place the baking sheet on a thin granite tile (from the hardware store) that I preheated with. This makes the pizza particularly crispy.
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