To start, put the wheat beer in a large bowl and add salt, yeast if desired, olive oil and a handful of flour. Mix everything into a homogeneous pre-dough, which can then stand for a quarter of an hour.
Then add the rest of the flour and knead into a smooth, supple dough.
The dough is then cut into 5-6 parts and shaped into balls, which are placed on a lightly greased baking sheet and covered with cling film. The tray is then left to stand in a cool place for at least 5 hours, but preferably overnight (refrigerator, cellar, etc.).
The next day, the dough can be processed into pizza, tarte flambée or the like. Rolling out is easier when the dough is still cool and the work surface is well dusted with flour.
The dough should be baked at the highest possible temperature, ideally 400 ° C, with the standard oven the maximum temperature should be used.
The dough freezes very well, but should not be thawed in the microwave.
The pizza flour contains about twice as much gluten (glue protein) as conventional flours, which makes the dough more elastic, easier to process, and holds the CO2 better inside, which makes the dough wonderfully crispy and also throws larger bubbles at the edge knows it from the pizzeria.
The best way to replace pizza flour is with a 50:50 mixture of smooth and grippy flour, to which (if possible) 30 grams of gluten is added. If this is not possible, normal type 405 flour is used.
Why do I let the dough rise in the refrigerator overnight? The yeast multiplies more slowly, which on the one hand gives the dough a very weak acidity and thus its special aroma and is easier to digest. In addition, the dough is easier to work with when it is cold.
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