Pizza dough (slow)

Pizza dough (slow)

Category: Bakery products

Kitchen: italian

Ingredients
Water	280 ml.
Flour	420 g
Yeast (measuring spoon from a bread machine)	0.5 tsp - 2g.
Salt	8 gr.
Sugar	15 gr.
Olive oil	15 ml.

Cooking method

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• I want to share with you a recipe for a wonderful pizza dough, to which, independently of each other, from different parts of the world, famous and simply experienced homemade bakers - pizza makers - came. I will also share my experience that I gained during the last month, when I baked pizza only according to this recipe, adapting to it, changing the ratio of flour - water, sugar - salt, yeast. But, as it turned out, nothing needs to be changed - the recipe is perfect! You can only add water, if someone likes a wetter dough, the dough will only benefit from this.
• I found this recipe on the Internet, as it turned out, very close. I gave a link to this recipe in the topic Pizza oven:
• Recipe for two pizzas Ø 30 cm, original recipe for two pizzas Ø 33 cm.
• I've tried both fresh yeast, and saf - instant, and active saf - moment. Most of all in the pizza dough I liked the saf yeast - the moment it really works slower, and the dough enhances the taste better. Although I have always been an adherent of instant yeast, however, using this recipe as an example, I have repeatedly made sure that active yeast are best suited for cold pizza dough.
• The dough is prepared two to three days before the pizza is prepared. All ingredients, except for olive oil, are mixed in a bowl until the flour is completely moistened and left for 1 hour. Within an hour, 3 times every 20 minutes, knead the dough by folding, then put it in the refrigerator for two days.
• When kneading the dough, I divide the olive oil by about three times. I use the first part for the first folding of the dough, the second for the second, the third part I use to grease my hands when folding the dough for the last time and also to grease the bowl in which the dough will go to rest and add flavor to the refrigerator. But, probably, oil can be immediately mixed with water, I have not tried it yet.
• Two days later, two hours before making the pizza, the dough is taken out of the refrigerator, carefully and carefully divided into two pieces of equal weight, rounded and left on a greased table to warm up.
• While the dough is warming up, I prepare pizza slices, grate cheese. After two hours, I moisten my left palm abundantly with olive oil (any vegetable oil can be used), take a scraper in the right one, carefully separate the dough from the table, transfer it to my left palm and quickly put it on a baking sheet covered with baking paper. I tried to work with the dough, sprinkling with flour, the result is much worse than with butter. I grease my palms with oil again and begin to straighten the dough, starting from the middle.
• In the photographs, I captured all the stages (or almost all) of the preparation of the dough, up to baking pizza.
• Dough after kneading:
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• Dough after first folding:
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• Dough after the second folding:
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• After the third folding, the dough is placed in a bowl and covered with plastic wrap, ready to be sent to the refrigerator:
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• The dough after two days:
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• The dough is divided into two parts.
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• Dough in an hour:
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• Dough after two hours:
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The dish is designed for

2 pizzas

Margosha, is this dough tastier than yours before? This one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79784.0 It's our favorite

[GenyaF]

GenyaF -Zhenya, they are different. Recently, especially for testing, I prepared pizza dough according to the first recipe, and for this, they tested the whole family. We had lunch and came to the conclusion that in this recipe the taste of the dough is more felt and prevails, in that the taste of the filling prevails. We decided that this recipe deserves first place in taste.

[Margit]

Margitand it is more "Italian" in my opinion! Rather, at least something came from the stoves!

[Rada-dms]

Rada-dms - Olya, you are probably right!
And I can't wait for the princess. Here will be the freedom to experiment!

[Margarita]

Bah, what a reverent attitude towards pizza dough!
And today I just thought that I haven't made pizza for a long time ...
I look, the finished dough is not thin at all.
That is, judging by further comments, the dough itself is quite tasty there, so you didn't want to minimize it?
MargaritaAnd with what filling does this dough sound best?

[Olga VB]

Olga VB, but the problem is that you still have to pick up the dough for a thick Italian pizza! So that it doesn't look like bread! And in thin it should not be like a biscuit! That is, it should bend in the center and be crusty at the edges. But under the crust you crumble! Wow !!!

So, we’ll try another princess ’shopping so that we don’t drive the oven in the heat (((

[Olga VB]

Olga VB - Olga, the dough turns out to be thin and at the same time perforated. I think this is the merit of a well-heated stone, the dough explodes like bread when baked on the hearth. Pay attention to the pizza blank, where the measuring tape lies, the dough is transparent and translucent, baking paper is visible.
Any filling in this dough sounds, both meat and mushroom, vegetable and even simple Margarita, where there is nothing but tomato, pasta and cheese.
You will definitely like this dough, try it!
I now have this dough in the refrigerator, if I don't bake pizza, then I bake focaccia.
The daughter jokes: - Mom is fairy again - focaccia is ready in the kitchen.
GenyaF - Zhenya, give it a try, I have no doubt that you will appreciate the recipe for this test.
Oh, don't tell me! Rather, the princesses would come to all of us!

Thanks, already in the tabs!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Thank you very much!
Very touched!
This is so unexpected, because the usual recipe, no exotic. Thank you!!!

[Margarita]

Margarita, Congratulations!
Keep it up!

[Margit]

Margit, and I guessed whose recipe will win!
Of course the best pizza dough recipe !! Both the author and the recipe deserve the best praise and respect !!

[Olga VB]

Olga VB, Rada-dms, thanks girls !!!

[Margarita]

One of the most important ingredients in a successful recipe is time. I love these recipes with a twist! Margarita, Congratulations on the victory!

Margarita! Congratulations on the victory! Well done! waiting for new recipes

[Ipatiya]

Ipatiya, GenyaF, thanks girls!
And as for new recipes, I will try! Thank you for your trust!

Yesterday I again cooked pizza in the oven, this time I baked three large ones, well, very tasty
Help yourself!

Yesterday I again cooked pizza in the oven, this time I baked three large ones, well, very tasty
Help yourself!

How appetizing, I immediately wanted pizza. You must definitely try to do it.

[Alesandra333]

Alesandra333., try it, in fact it is not troublesome, as it seems at first glance, and very tasty. Today baked again, the family is delighted with the pizza. The filling is juicy and tasty on its own, but the dough ... is something soft, bubbly, tasteful. The granddaughter only eats it, especially loves the edges of pizza.

[Margit]

Margit, and at how many degrees and how long did they bake in order to get my bearings?

[LyudaSha]

LyudaSha, I bake at T 300 * C for 2-4 minutes, the time depends on the voltage in the network, probably.
Read How I Came To This Pizza Baking here, maybe this information will be useful to you.

[Margit]

Margit, please tell me, what kind of olive oil do you use? Refined or not?

[kat-rin-ka]

kat-rin-ka, unrefined oil, it is important that it is in a dark glass. But you can use refined sunflower of good quality; only a gourmet will feel the difference in taste.

[Margit]

Margit, Tell me please, did you try to freeze it?
If you tried, at what stage - division into two pieces or a rolled cake?

[vedmacck]

vedmacck, did not try to freeze. But, it seems to me that it is better to freeze it by dividing it into two pieces, put it in a bag and, without allowing the dough to warm up, immediately into the freezer.

Thanks Boom to try!

[vedmacck]

vedmacck, I completely forgot to say. Before putting in the freezer, grease the inside of the bags with oil so that the dough can be easily pulled out of the bag. It is not clear how the dough will behave in the freezer, so let it be comfortable there.

I will unsubscribe about the results in a couple of weeks (which would have had time to freeze)

[vedmacck]

vedmacck, I understood correctly, we are talking about the finished dough after two days of fermentation in the refrigerator?

Yes, yes, otherwise it makes no sense: first defrost, then wait another 2 days
Quickly for me: defrost - stretch the pancake - throw in the filling - and bakes!
That's why she asked: after molding or before? Since, if after - then the process is accelerated (final stage). You just need to get the "pancake" - add the filling - to the oven. Since the pancake is relatively thin, you will hardly have to wait until it thaws.

You have to experiment with both options. Also with the duration of storage, if freezing is possible in principle.

[Tatyana]

You have to experiment with both options.

Tatyana, it would be great!

Well, here I am with the report! I liked the dough very much, it is done without hassle, and the result is excellent, bubbly, elastic, easily spread over the shoulder blades. Italian flour required 50 ml more liquid, it became immediately apparent from the batch, but now it is dry, hot and the flour is dry! I kneaded one more portion! Thanks for the great recipe and stable result !!



A little, for a minute, I overexposed the pizza in the oven, but still the dough turned out to be flexible and with a crust!

[Rada-dms]

Rada-dms, Olenka, thanks for the report! Needless to say, gorgeous pizza !!!

[Margarita]

I started this dough ...
For 3 days it matured in my refrigerator, and during this time I somehow got hungry for pizza.
Not that at all, but the refrigerator is full.
Therefore, I sent 2 pieces of 1/3 to the freezer. And from 1/3 she baked ... a pie with plums and cottage cheese.
The husband grunt as he ate.
So this dough is not only good for pizza.
Thank you, Margarita!

And I thank you!
I put the dough in the fridge on Saturday morning and got a wonderful bacon pizza tonight. At the same time, it turned out so great: I came home from work, pulled out the dough, went shopping, came back and while my husband was bathing the child I threw the pizza in the oven! Little one was put to bed and dinner!
The dough is very rich, soft and full of holes ... yummy!
And you wrote that you make fukacciu out of him. ... share how
Oh, and here I saw that I was making the pre-leading pizza according to your recipe. Just take off my hat both pizzas are wonderful!

[Olga VB]

Olga VB, pronaThank you girls for the feedback.
Olga, you are just a craftswoman! The dough is very moist and sticky, putting the filling in this dough is just a feat!
Natasha, I make focaccia in the same way as pizza, but instead of filling I smear the cake (stepping back from the edges), with a mixture of olive oil and a clove - two garlic (through a garlic press). Lightly sprinkle the cake with salt and herbs and bake it like a pizza. Just today I baked, sprinkled one focaccia with rosemary, the second with purple basil - rayhon, these herbs go very well with garlic.

Olga, you are just a craftswoman! The dough is very wet and sticky, putting the filling in this dough is just a feat!

No feat, Margoshenka!
I made it in a tart mold - just that day I bought a new metal mold 24.5 cm in diameter from FixPrise for 39 scars.
I spread the dough with a flatbread along the bottom, built a small side along the edge, almost like for pizza.
I put plums on top of this cake and covered it all with curd putty. That is, the same pizza, only sweet. So no feats.
It turned out very tasty. My husband demands to repeat, but I will not repeat it immediately, but later.
And I'll make pizza from the rest of the dough.
By the way, the dough did not stick to hands at all.

Thanks, I will try!

[Margarita]

Margarita, thank you very much for the recipe and for the science! I did it, baking for 4 minutes. Thank you for the tip that you need to shape the dough with butter hands, otherwise I was tormented with flour ...
The only question left is: who makes with fresh yeast how much do you add?

Girls, no one has unsubscribed how long it takes to defrost the dough after the freezer.
And I just wanted to be pizza tonight.
And now I think that he will not have time to properly unfreeze and distance.

[Olga VB]

Olga VB, Ol, did you freeze the dough? This is probably convenient! Then write what happened, if not difficult. I just never freeze yeast dough, sometimes I keep shortbread and streusel in the freezer. And I keep the yeast constant in the refrigerator.

Well, yes, I froze it.
Here, it seems, someone has already written about this, but did not report.
Well, then I'll report back later.

To my shame, I never made the dough. Correcting - mesh now

[Margarita,]

Margarita,
I apologize for the lack of understanding, here you are writing,
>All ingredients ... are mixed in a bowl until the flour is completely moistened and left to stand for 1 hour. Within an hour, 3 times every 20 minutes, knead the dough by folding, then put it in the refrigerator for two days.
Does this mean that you give the dough first an hour to "rest" and then start folding? Or do you do the first folding right after kneading?
Thank you!

[tinaff]

tinaff I knead the dough after 20 minutes, then after another 20 minutes and again after 20 minutes. Only three times in an hour. Then we put it in the refrigerator for ripening. At first it seems incomprehensible and the process itself seems drawn out and long, and then it turns out that this is not only the most delicious pizza dough, but also the most undemanding and easy to prepare. Delicious pizza for you !!!

elenvass I did not make the dough with live yeast, but I think that if I do it with live yeast, then you need a very small gram. Gulshat in the subject Pizza Sardinian writes: "put yeast 2 kg of flour 3 grams of pressed. This point is very important. The less yeast, the better. Less yeast - more time to rise, better taste. More yeast - less time to rise, worse taste."

vedmacck How does the dough behave when frozen, share your opinion, pliz.

Sorry, I can't share - the dough remained in the freezer at home, and I - in the country. I sit for a long time (here was the thought of taking it with me, this youth is still too lazy to do it).
The first portion, without freezing, went with a bang.
Here I sit in the bushes and say nothing. But the cleaner the experiment will be.

I was freezing.
I liked the fresh one better. But even the frozen rose quite tolerably after thawing, only it became thinner.

[vedmacck]

vedmacck then let's wait!

Olga VBWell done, I've already experienced it!
And if the frozen dough is not thawed, but put the filling in frozen form in the oven. After selling pizza, semi-finished products are frozen, they are immediately put into the oven without defrosting.