This no-hurry pizza dough is a type of dough to make at home, without rushing and without pressure. Its name refers to the preparation time, since its preparation begins a couple of days in advance. To give you an idea, this dough must rest for at least 24 hours in the refrigerator and a maximum of about 4 days. As the hours pass, you can see how the dough increases its volume and how the air bubbles increase on its surface.
The novelty of this dough is that it is a type of dough that is easier to digest than traditional ones. So it's worth your preparation protocol. Remember this is slow-paced pizza dough.
This recipe is designed to make 2 to 3 medium-sized round pizzas.
Ingredients (1 baking tray or 2-3 medium round pizzas)
- 225ml water
- 2 g dry baker's yeast
- 350 g pizza flour
- 6 g salt
- 10 g olive oil
Preparation (Preparation 15 minutes + minimum rest 24 hours):
1. Heat the water until lukewarm. Add the yeast and stir with a spoon. Reserve.
2. In a large bowl, mix the flour, salt and oil. Remove.
3. Add the water and yeast mixture and knead. The dough has to be slightly sticky and does not have to be smooth since resting in the refrigerator will give it structure.
4. Form a ball with the dough.
5. Grease a large bowl with oil, place the dough in the center and completely cover the bowl with plastic wrap.
6. Leave in the refrigerator for a minimum of 24 hours.
24 hours of fermentation
33 hours of fermentation
38 hours of fermentation
7. Take the dough out of the refrigerator.
8. Set the oven to 220ºC.
9. Flour the work surface and place the dough on it. If you only make a rectangular pizza, stretch it with the help of a rolling pin or with your hands (since it rests for so many hours, the dough stretches perfectly with your hands). If you are making several pizzas, divide the dough into equal parts and then stretch them into any shape you want.
10. Place the pizza on a baking tray covered with parchment paper and decorate it with the ingredients that we like the most.
11. Bake the pizza in the lowest part of the oven until the edges and cheese are golden.
Enjoy!
