24-hour pizza dough

Ingredients for 4 servings:

• 500 g wheat flour
• 3 g yeast, fresh
• 250 ml water, lukewarm
• 10 g ground sea salt
• 10 g olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

for a very crispy pizza base

Put the flour in a mixing bowl, crumble in the yeast, add the water, and knead the dough in a food processor for 10 minutes. This can also be done by hand on the countertop or with a hand mixer fitted with a dough hook. Only then add the salt and olive oil and knead for another 3 minutes. Transfer the dough to a porcelain or ceramic bowl. Place the bowl in a (clean) garbage bag. Seal the bag tightly and let the dough rise at room temperature for 24 hours. For a very crispy pizza, after the resting time, divide the dough into portions as desired (2 baking sheets or 4 rounds), roll out very thinly, spread evenly with tomato sauce of your choice, and pre-bake for 1 minute at the highest setting in the oven (mine reaches 260°C) using top/bottom heat. Then top as desired and finish baking. If you have a pizza stone and bake the pizza on it without a baking sheet, you’ll achieve even better results – almost like a stone-baked pizza.